0:00:02 > 0:00:03Good morning, I'm John Torode
0:00:03 > 0:00:05and I've got a mouthwatering menu lined up for you on today's show.
0:00:05 > 0:00:08There's just one thing you need to do - put your feet up and get ready
0:00:08 > 0:00:12to enjoy another serving of Saturday Kitchen Best Bites.
0:00:32 > 0:00:36You'll want to stay glued to your telly, cos we've got talented chefs
0:00:36 > 0:00:40serving up top-class food and a sprinkling of celebrity guests too.
0:00:40 > 0:00:42Coming up on the show today...
0:00:42 > 0:00:45Jason Atherton is here to show us a fantastic pheasant dish.
0:00:45 > 0:00:48The pheasant is poached with rosemary, bay and thyme and
0:00:48 > 0:00:53served up with pumpkin, home-made granola and delicious bread sauce.
0:00:53 > 0:00:57Brian Turner cooks up a handsome hake dish. He cooks up lightly-cured
0:00:57 > 0:01:01hake with a clam, caper and butter sauce for Martin Kemp.
0:01:01 > 0:01:04Plus the nicest guy in the business - Galton Blackiston -
0:01:04 > 0:01:07delivers a hearty dish that's perfect for this time of the year.
0:01:07 > 0:01:10He serves lamb cutlets with an unusual twist -
0:01:10 > 0:01:12they're wrapped in a chicken-and-herb mousse
0:01:12 > 0:01:14and, trust me, it's a good one.
0:01:14 > 0:01:17At the omelette challenge hobs today is the hugely talented Simon Rogan
0:01:17 > 0:01:20and he'll be taking on the Queen of Cakes herself Mary Berry.
0:01:20 > 0:01:23Mary didn't do too well on her last attempt,
0:01:23 > 0:01:26with a time of 52.68 seconds.
0:01:26 > 0:01:28Surely she can do a bit better than that this time.
0:01:28 > 0:01:30We're rooting for you, Mary.
0:01:30 > 0:01:33Then it's over to the master of Chinese cooking, Ken Hom,
0:01:33 > 0:01:38who is in to celebrate 2013's Chinese New Year with three dishes!
0:01:38 > 0:01:41He cooks up steamed scallops, stir-fried chilli and corn
0:01:41 > 0:01:45and even finds time to knock together a pork and pineapple rice.
0:01:45 > 0:01:49And finally, actor Nick Frost faces food heaven or food hell.
0:01:49 > 0:01:51Did he get his food heaven -
0:01:51 > 0:01:53roasted pork belly with brioche and leek bake?
0:01:53 > 0:01:55Or did he end up facing his food hell -
0:01:55 > 0:01:59tandoori quail with fennel salad and yoghurt dressing?
0:01:59 > 0:02:01You can find out what he got at the end of the show.
0:02:01 > 0:02:05But first, over to a man who knows a thing or two about spice -
0:02:05 > 0:02:08Atul Kochhar, and he's here to show us
0:02:08 > 0:02:11a beautiful John Dory dish that's packed full of flavour.
0:02:11 > 0:02:13Right, regular viewers to Saturday Kitchen already know
0:02:13 > 0:02:16what great food our next guest chef makes.
0:02:16 > 0:02:18But this week, his restaurant, Benares,
0:02:18 > 0:02:21was awarded a brand-new shining Michelin star for his cooking.
0:02:21 > 0:02:23It's great to have him on Saturday Kitchen.
0:02:23 > 0:02:25- Thanks.- Even with a grin on his face! It's Atul Kochhar.
0:02:25 > 0:02:28- Great to have you on the show! And congratulations.- Thank you, James.
0:02:28 > 0:02:30A lot of hard work for your team and yourself?
0:02:30 > 0:02:33- Um, a lot of hard work ahead as well.- Exactly - keeping it!
0:02:33 > 0:02:36- And obviously stepping up, possibly, for two?- Absolutely.
0:02:36 > 0:02:38- Anyway, what are we cooking today? - We're cooking John Dory.- Yeah.
0:02:38 > 0:02:40Beautiful John Dory fish.
0:02:40 > 0:02:43- And if you know this? - Yeah, John Dory.
0:02:43 > 0:02:45- John Dory's got quite an unusual story, innit, really?- St Pierre.
0:02:45 > 0:02:48Yeah, he's supposed to have picked it out of the water.
0:02:48 > 0:02:50- Out of the water.- And you end up with two black marks on the side.
0:02:50 > 0:02:54- And I believe he fed the whole army with that.- One piece of fish?
0:02:54 > 0:02:57- I think so.- Really? - Or a fish.- All right, OK!
0:02:57 > 0:03:00- Er, it's going in a paste, which is made of spinach...- Yeah.
0:03:00 > 0:03:04- ..coriander, mint...- Yeah. - ..lemon juice, a bit of ginger
0:03:04 > 0:03:07- and I'll use half a chilli, not too much.- OK, yeah.- And mix the spices,
0:03:07 > 0:03:10- which is red chilli powder - or you can use paprika...- Yeah.
0:03:10 > 0:03:15..mango powder, chaat masala, salt and gram flour.
0:03:15 > 0:03:17Now, we'll get onto the spices in a minute.
0:03:17 > 0:03:19- I'll leave you to trim the fish. - Absolutely.
0:03:19 > 0:03:21- I'll quickly make a paste. - That'll be great.- There we go.
0:03:21 > 0:03:24Is John Dory one of the fish that you use a lot in the restaurant?
0:03:24 > 0:03:27I use quite a lot in my restaurant because,
0:03:27 > 0:03:29when I landed in London, this was one of the fishes
0:03:29 > 0:03:32- which I was given as a gift by the new fishmonger to me.- Right.
0:03:32 > 0:03:35And I've tried that with this sort of paste and, since then,
0:03:35 > 0:03:38this recipe has stayed on my menu, for one reason or another.
0:03:38 > 0:03:40And I really love it. It's fantastic.
0:03:40 > 0:03:42What's the Indian name for this sort of recipe?
0:03:42 > 0:03:46I call it "seb wali hari mirch ke". Basically, green apple salad,
0:03:46 > 0:03:49or the warm apple salad which goes in there.
0:03:49 > 0:03:50- It's "seb" in Hindi.- Right.
0:03:50 > 0:03:53- And "hari mirch ke" because of the green paste.- Fabulous.
0:03:53 > 0:03:56Now, what about this ginger? You just stick it all in?
0:03:56 > 0:03:57No, no, sorry, sorry.
0:03:57 > 0:04:00- Peel that?- Don't peel it, because it's washed nicely.
0:04:00 > 0:04:02- Just that bit will do. - Just that amount. Chilli?
0:04:02 > 0:04:04Half a chilli, as I said.
0:04:04 > 0:04:06And lemon juice.
0:04:06 > 0:04:08Now, with these sort of pastes,
0:04:08 > 0:04:11would you make them in advance or you'd make this fresh?
0:04:11 > 0:04:13I'd make them fresh, James,
0:04:13 > 0:04:16because it's really important to keep it as fresh as you can.
0:04:16 > 0:04:20- Sorry, I was looking for a plate. - Yeah.- Here it is.- There you go.
0:04:21 > 0:04:24- Perfect.- So you want the rest of the spices in there?- Yes, please.
0:04:24 > 0:04:25So explain these spices.
0:04:25 > 0:04:28I mean, the one spice that people wouldn't really look for is
0:04:28 > 0:04:31- this one.- It's mango powder. - Yeah.- You can buy it.
0:04:31 > 0:04:32It's a proprietary mix these days.
0:04:32 > 0:04:37- You can buy it from Sainsbury's, any supermarket, for that matter.- Yeah.
0:04:37 > 0:04:39And even the chaat masala, which I mentioned,
0:04:39 > 0:04:43which has basically got some mango powder and some herbs in there.
0:04:43 > 0:04:46- Yeah.- Which is mint, fenugreek, coriander, all mixed together.
0:04:46 > 0:04:49- Is that enough?- That's enough.- All right.- I'd like to put some more...
0:04:49 > 0:04:52- Do you want a bit of oil in there as well?- Yes, please.- OK.
0:04:53 > 0:04:56- That's very good.- A touch of that.
0:04:56 > 0:04:59- A touch of that. And just once more. Blitz it once more.- Another blitz.
0:04:59 > 0:05:01So do you want this quite thick or quite thin?
0:05:01 > 0:05:04- Almost like a pesto sort of texture? - Um, almost like a pesto, if you...
0:05:04 > 0:05:07- Yeah, that's fine, actually. - That's all right? OK.
0:05:07 > 0:05:08We have that here. Super.
0:05:08 > 0:05:10Now, Phil, are you a big fan of Indian food?
0:05:10 > 0:05:13- Yes, mate, love it.- Love it?- Yeah! - Love it!- Yeah, absolutely lovely.
0:05:13 > 0:05:17Toured there are a couple of times. Yeah, it's beautiful.
0:05:19 > 0:05:22- OK.- Look at that!- The paste is really thick and it has to just...
0:05:22 > 0:05:26- Yeah?- ..go sit between the fish, between the edges.
0:05:26 > 0:05:29Now, if people can't get John Dory, what other fish would you recommend?
0:05:29 > 0:05:32- You can use sea bass.- Yeah. - You can use monkfish.
0:05:32 > 0:05:34You can use lemon sole. Can you put that in the fridge for me?
0:05:34 > 0:05:37Stick in the fridge, yeah. How long does this go in for?
0:05:37 > 0:05:42- It has to stay in the fridge for 30 minutes.- Yeah. Lovely.
0:05:42 > 0:05:44That looks superb.
0:05:44 > 0:05:47- To save your hand getting dirty, I'll do that.- Straight down there.
0:05:47 > 0:05:48That goes straight in.
0:05:48 > 0:05:51- SIZZLING - Skin side down.- Lovely.- OK.
0:05:51 > 0:05:55We'll get that going on this one, while I can make the apple salad.
0:05:55 > 0:05:57- OK.- I'll ask you to mind my fish, please.
0:05:57 > 0:05:59- I'll look after your fish, yeah. - Super.
0:05:59 > 0:06:02- Big responsibility, but there you go.- Ha-ha!
0:06:02 > 0:06:06Go on, what's next? Are you going to serve this with, like, a warm salad?
0:06:06 > 0:06:10- Warm salad.- Yeah? - I'm using Cox apple.- Right.
0:06:10 > 0:06:13Just rough portions of that.
0:06:13 > 0:06:16- No need to peel them? Just as it is? - No need to peel them.- Yeah.
0:06:16 > 0:06:18Straight from the tree.
0:06:18 > 0:06:21- Straight from the tree?- If you can! - THEY LAUGH
0:06:21 > 0:06:25- I love the fruits straight from the tree. They're so fresh.- Yeah.
0:06:25 > 0:06:27A bit of onion.
0:06:30 > 0:06:35- Just big chunks.- Yeah.- And lime
0:06:35 > 0:06:37- and the spices.- Yeah.
0:06:37 > 0:06:41- I've got coriander seeds, cumin and black sesame.- Yeah.
0:06:41 > 0:06:44- OK, so...- Now, black sesame seeds - again from a supermarket
0:06:44 > 0:06:47- or specialist stores?- Again, from supermarkets. No, supermarkets.
0:06:47 > 0:06:50These days, you can get everything, James, from normal supermarkets.
0:06:50 > 0:06:52- But would white sesame...? - If you can't find them,
0:06:52 > 0:06:55- you can use white sesame seeds, yeah, no problem.- Yeah?
0:06:55 > 0:06:58- Whoa!- Just making a mess of my stove. There we go.- Ha-ha!
0:06:58 > 0:07:02- Don't worry, I promise to clean up before I go.- Yeah.
0:07:02 > 0:07:04- And the apple goes in there.- Yeah.
0:07:04 > 0:07:07All go together. Sorry again.
0:07:07 > 0:07:08A bit of mint.
0:07:10 > 0:07:12- I'll just turn this over. - Keep it ready.
0:07:15 > 0:07:19- And now...- Yeah?- I'm going to add a little bit of turmeric...
0:07:19 > 0:07:23Sorry, a curry powder, which I've enriched with a little turmeric,
0:07:23 > 0:07:25so that I can get a nice yellow colour.
0:07:25 > 0:07:26SIZZLING
0:07:26 > 0:07:29- Can you pass that...?- I'll flash this in the oven, I think.
0:07:29 > 0:07:33OK, that'll be great. That'll be great, James.
0:07:33 > 0:07:35There you go, OK.
0:07:35 > 0:07:38All right. Now, I've got fresh-made mayonnaise.
0:07:38 > 0:07:40- So what's the spice? I missed that. Turmeric?- It's only...
0:07:40 > 0:07:42- No, it's curry powder...- Yeah?
0:07:42 > 0:07:45- ..which has slightly got excess amount of turmeric in there.- OK.
0:07:45 > 0:07:47- I like turmeric.- Right. - Maybe you don't.
0:07:47 > 0:07:49- And it's good for you, turmeric? - It's very good for you.
0:07:49 > 0:07:53- What is it that's good for you? - It's antiseptic.- That's the one!
0:07:53 > 0:07:54Lots of antiseptic for you.
0:07:55 > 0:07:57Just take that down a bit.
0:07:57 > 0:08:00- That's just mango chutney you've got in now?- Just mango chutney.
0:08:00 > 0:08:02- Just mix it lightly.- Yeah.
0:08:02 > 0:08:04Throw in the mint and remove it off the flame
0:08:04 > 0:08:06and then you add your mayonnaise.
0:08:06 > 0:08:09Now, this is quite unusual, putting mayonnaise kind of stuff in there.
0:08:09 > 0:08:12- You can use yoghurt as well, if you want to.- Yeah.
0:08:12 > 0:08:15Actually, I'll take that spoon, if you don't mind.
0:08:15 > 0:08:17But in India, would you use this or...?
0:08:17 > 0:08:20- Yeah, you can use mayonnaise in India.- Yeah?- It's not a problem.
0:08:20 > 0:08:22- But you'd use yoghurt? - But you could use yoghurt.
0:08:22 > 0:08:25- Yes, yoghurt is more natural to Indians.- Yeah.
0:08:25 > 0:08:26That's it done.
0:08:26 > 0:08:29- Easy as that? - The salad is done.- Right.
0:08:30 > 0:08:33So, the idea is we'd want to keep those apples quite crunchy?
0:08:33 > 0:08:36- Don't soften them too much? - Don't soften them too much.- Yeah.
0:08:36 > 0:08:39- They should almost be as fresh as it can be.- Yeah.
0:08:39 > 0:08:42- I'll just move that out of the way. - That's very good, thank you.
0:08:46 > 0:08:49- And a generous serving. - That smells superb, doesn't it?
0:08:49 > 0:08:51- PHIL:- Get over here now! - LAUGHTER
0:08:51 > 0:08:54And then, so explain to us a little bit about these ones.
0:08:54 > 0:08:58Now, I explained at the top of the show, quite modern-y, chefs...
0:08:58 > 0:09:00You can't buy these from a supermarket, I know that for a fact.
0:09:00 > 0:09:04- Er, some of it you can. Like mustard cress...- Yeah.- ..which is here.
0:09:04 > 0:09:07The others, may. Sometimes, may or may not.
0:09:07 > 0:09:08But don't get too fussy about it.
0:09:08 > 0:09:11- You can use any herb you want. - Yeah.- I just like these.
0:09:11 > 0:09:14- That's why I have them today. - But these are grown in little trays?
0:09:14 > 0:09:17- They do. They do.- Yeah.- If I can, I'll just cut them nicely.- OK.
0:09:17 > 0:09:21- I'll go and get the fish out. - That'll be good. It must be done.
0:09:22 > 0:09:26You can use a combination or you can use just one variety.
0:09:27 > 0:09:28Look at that. That looks nice.
0:09:31 > 0:09:34- There you go. - Can you pass me a dash of olive oil?
0:09:35 > 0:09:38- That's nice.- No real need to put a dressing with that?- No, not really.
0:09:38 > 0:09:41- Cos they're quite spicy anyway. - Yeah, there's no need for that.- OK.
0:09:41 > 0:09:42Look at that!
0:09:48 > 0:09:51- And there you go, James. - Atul, you're a star.
0:09:51 > 0:09:53Remind us what that is again?
0:09:53 > 0:09:56It's seb wali hari mirch ke, which means pan-fried John Dory
0:09:56 > 0:09:59in green spiced marinade with warm apple salad.
0:09:59 > 0:10:02Michelin-star chef. Genius! Go and eat in his restaurant.
0:10:07 > 0:10:09Oh, there we go! Right!
0:10:09 > 0:10:11JAMES SNIFFS Well, it smells really good!
0:10:11 > 0:10:15- Phil, you get to taste it. - Yes, lovely!- Everybody does!
0:10:15 > 0:10:17Dive into that. Tell me what you think.
0:10:17 > 0:10:19- Come and have a go.- John Dory at ten o'clock in the morning.
0:10:19 > 0:10:22- Yeah! A green John Dory at that! - LAUGHTER
0:10:22 > 0:10:24- Aw, it smells great. - But you mentioned other fish.
0:10:24 > 0:10:28- I mean, sea bass?- Sea bass. - Yeah?- Lemon sole.- Yeah?
0:10:28 > 0:10:29- Even Dover sole can do. - Oh!- Yeah?- Mmm!
0:10:29 > 0:10:33You just have to take the fillets out carefully. Even monkfish.
0:10:33 > 0:10:35- Monkfish stands well to this. - That's fantastic.- Very good?- Yeah!
0:10:35 > 0:10:38Have you ever tried John Dory before?
0:10:38 > 0:10:41- Er, yeah, I've had John Dory before. I've had a few fish curries.- Yeah.
0:10:41 > 0:10:45But that's really sort of light, just sort of spiced. Beautiful.
0:10:45 > 0:10:48- Pass it down.- Yeah, get into that. - Could that work with chicken
0:10:48 > 0:10:50- and that sort of thing? - It can work well with chicken.
0:10:50 > 0:10:52- Maybe not with lamb, but chicken definitely.- Yeah.
0:10:52 > 0:10:56- Rabbit, yes.- Rabbit?- Yeah.- Yeah? - It'll work really well with rabbit.
0:10:56 > 0:10:58You just marinade saddle of rabbit and cook with this.
0:10:58 > 0:11:00- It'll be fantastic. - What do you reckon, Mr Hix?
0:11:00 > 0:11:03- Mmm, very good. Nice and fresh.- Very good!
0:11:07 > 0:11:10Just watching that, you know it had to taste wonderful.
0:11:10 > 0:11:14Great stuff! Thanks, Atul. Coming up, Brian Turner's going to serve us
0:11:14 > 0:11:17lightly-cured hake for Martin Kemp, but first it's over to Rick Stein,
0:11:17 > 0:11:21who's in Corfu on the trail of wild greens.
0:11:25 > 0:11:28I know they're not the best of friends, the Turks and the Greeks,
0:11:28 > 0:11:32and when you start to look at the history here and the invasions
0:11:32 > 0:11:37and subsequent sieges by the Ottoman Empire, you start to realise
0:11:37 > 0:11:40that history does leave an indelible stain behind.
0:11:40 > 0:11:44Although the Turks had tried several times to capture Corfu Town
0:11:44 > 0:11:47and completely ravished the countryside,
0:11:47 > 0:11:51they were never able to capture this place, so near and yet so far.
0:11:51 > 0:11:53So, as a general rule,
0:11:53 > 0:11:56it's not a good idea to ask for a Turkish coffee!
0:11:58 > 0:12:03The next morning, as per, I found myself drawn to the market.
0:12:03 > 0:12:04This was in a state of transition.
0:12:04 > 0:12:08I'm told they're building a new one, but even so, as a cook,
0:12:08 > 0:12:11it's always good to see what's fresh and seasonal.
0:12:11 > 0:12:13I love fresh peas!
0:12:13 > 0:12:15'I came upon this stall, run by Effie Mihala,
0:12:15 > 0:12:17'selling wild greens she collects herself.'
0:12:17 > 0:12:21So just run through a few of these herbs for me, then.
0:12:21 > 0:12:22There's two different types.
0:12:22 > 0:12:27On this particular lot, they're for boiling, like for boiling salad.
0:12:27 > 0:12:31- From this lot here, you can make vegetable pie.- Mmm.
0:12:31 > 0:12:35When I was a child I used to go and pick these. I loved it, you know.
0:12:35 > 0:12:39My grandparents showed me, but my children, they're not interested.
0:12:39 > 0:12:41They're doing other things.
0:12:41 > 0:12:43- So they won't know.- It's a shame.
0:12:43 > 0:12:46- But they do eat them when I cook them.- They like them?
0:12:46 > 0:12:49Yes, they do like them, but they wouldn't know how to pick them.
0:12:49 > 0:12:52'So, well, you know what happened the next morning -
0:12:52 > 0:12:54'she gave away her grandma's secrets.'
0:12:54 > 0:12:57- What's that?- Tsakoulia.- Tsakoulia?
0:12:57 > 0:13:01It's one of the main wild vegetables. It's the top one.
0:13:01 > 0:13:03You lived a long time in Melbourne, didn't you?
0:13:03 > 0:13:07Yes, definitely. And I really missed the vegetables in Melbourne.
0:13:07 > 0:13:09- You did?- You couldn't find this.
0:13:09 > 0:13:13I mean, a lot of people, they deal with herbs,
0:13:13 > 0:13:15and there are also very good herbs,
0:13:15 > 0:13:18but these are also very good, because you can actually eat them.
0:13:18 > 0:13:21Herbs, you only drink them, or you put them in cooking!
0:13:21 > 0:13:24This particular one is a fantastic vegetable,
0:13:24 > 0:13:27the king of the white vegetables.
0:13:27 > 0:13:30You can make a raw salad with it and it's perfect in raw salad.
0:13:30 > 0:13:32It's better than lettuce.
0:13:32 > 0:13:35Or, you can mix it up with lettuce and rocket and all these things.
0:13:35 > 0:13:38Perfect salad. You should try that.
0:13:38 > 0:13:41So, if I was to start eating all these regularly, would I be changed?
0:13:41 > 0:13:44- Definitely!- Yeah?- Definitely.
0:13:44 > 0:13:48First of all, your colour would change. Yes, you'd look healthier.
0:13:48 > 0:13:50- Look healthy.- More energetic.
0:13:50 > 0:13:53- They are so good for you.- Wow!
0:13:57 > 0:14:00Well, back at her farm, Effie and her mum gave the greens
0:14:00 > 0:14:03a bit of a wash, preparing them for boiling.
0:14:03 > 0:14:06She said they only need to cook until they soften
0:14:06 > 0:14:08because she believes any more than that
0:14:08 > 0:14:11reduces the healthy properties of the greens.
0:14:13 > 0:14:17OK, now we're making a fresh salad with this particular vegetable
0:14:17 > 0:14:19which is perfect for salad also.
0:14:19 > 0:14:24You can also cook it, but it's better raw.
0:14:24 > 0:14:29I really like this, bumping into Effie in the market the other day,
0:14:29 > 0:14:32cos this sort of salad you'd never find in a restaurant round here.
0:14:32 > 0:14:34It's just what the locals eat
0:14:34 > 0:14:37and I'm really looking forward to trying it.
0:14:37 > 0:14:40Yes, in a restaurant you won't find it, because they won't bother.
0:14:40 > 0:14:43Who's going to bother to pick wild vegetables
0:14:43 > 0:14:44and clean them up and do this?
0:14:44 > 0:14:48Easier to just buy lettuce. But they don't know what they're missing.
0:14:48 > 0:14:51Same with chefs all over the world, I have to say.
0:14:51 > 0:14:53Put a little bit of salt.
0:14:55 > 0:14:58A little bit of vinegar now.
0:14:58 > 0:15:02Like you do with the lettuce, we add the oil to it now.
0:15:02 > 0:15:05So we'll put a bit of salt, vinegar and oil.
0:15:05 > 0:15:07Now the salad is ready to eat.
0:15:07 > 0:15:10The vegetables are cooked now.
0:15:10 > 0:15:12Yes, steaming hot.
0:15:12 > 0:15:14Put them on a plate.
0:15:14 > 0:15:18'If you like spinach just wilted, you're going to love this.
0:15:18 > 0:15:21'It's been cooked very quickly in a small amount of water.
0:15:21 > 0:15:25'She very often puts greens into pies,
0:15:25 > 0:15:27'which I'm told is a very Corfiot thing to do.
0:15:27 > 0:15:31'But this is on its own with good local olive oil and lemon juice
0:15:31 > 0:15:34'to give those bitter greens an extra zing.'
0:15:35 > 0:15:40- It's your vegetables cooked nice and fresh.- They look very fresh.- Yes.
0:15:40 > 0:15:42'In a funny sort of way,
0:15:42 > 0:15:45'I can understand why her children don't like this.
0:15:45 > 0:15:47'It's seriously grown-up food.'
0:15:49 > 0:15:51- Lovely!- You like it?- Oh...
0:15:51 > 0:15:53- I'm sure you would.- I love it.
0:15:53 > 0:15:56It's just occurred to me, out of everything I've eaten -
0:15:56 > 0:16:00the greens, the lemon, the oil, the wine, the vinegar -
0:16:00 > 0:16:05the only thing Effie's paid money for over the counter is the salt.
0:16:05 > 0:16:08'Actually, that lunch with Effie and her family gave me an idea
0:16:08 > 0:16:10'to cook a wild green omelette.'
0:16:11 > 0:16:14The base of it is thinly-sliced leeks,
0:16:14 > 0:16:17which I fry until they're soft, and then this lot -
0:16:17 > 0:16:19a range of green leaf vegetables,
0:16:19 > 0:16:23mostly salads, which I managed to get back in Padstow.
0:16:23 > 0:16:27I think turnip greens or cavalo nero would be good in this too.
0:16:27 > 0:16:29This is something I've never tried before,
0:16:29 > 0:16:33but that's what these trips are all about and I know it'll work.
0:16:33 > 0:16:38Lots of fresh greens, free-range eggs and good Greek cheese.
0:16:40 > 0:16:43I went for a walk last weekend, sadly without the dog,
0:16:43 > 0:16:48and I was just looking... I went past some rough hedgerows
0:16:48 > 0:16:52and I could see all the same sort of vegetables and wild greens
0:16:52 > 0:16:56that Effie had shown me over in Corfu.
0:16:56 > 0:16:59But I was thinking, "I just don't know what to pick.
0:16:59 > 0:17:01"There's probably not ten people in this country
0:17:01 > 0:17:03"that would be able to show me what to pick."
0:17:03 > 0:17:07Which is a pity, because it makes going for a walk so much more fun.
0:17:07 > 0:17:10But I have bought in what I think
0:17:10 > 0:17:13would really make this wild horta omelette work,
0:17:13 > 0:17:17that you can buy in supermarkets or greengrocers, so I've got...
0:17:17 > 0:17:21I did actually gather some dandelions and some wild garlic,
0:17:21 > 0:17:24cos I know about those, but I've got some rocket, sorrel,
0:17:24 > 0:17:27spinach, watercress.
0:17:27 > 0:17:30This is going to make a substantial omelette,
0:17:30 > 0:17:32so don't be stingy with the eggs.
0:17:32 > 0:17:37I'm using about eight here, so that would be OK for about six people.
0:17:39 > 0:17:43I've always liked the idea of a Spanish omelette, a thick omelette
0:17:43 > 0:17:46that's actually generally baked in the oven,
0:17:46 > 0:17:49and I love horta, the Greek wild greens,
0:17:49 > 0:17:52so I've put the two together and added some kefalotiri cheese
0:17:52 > 0:17:55and feta and some dill and mint to give it a Greek flavour.
0:17:55 > 0:17:58I think it works really well.
0:17:58 > 0:18:01Chop the dill and mint together, but keep it quite coarse.
0:18:01 > 0:18:03Don't do it like mint sauce.
0:18:05 > 0:18:08Put them in with the rest of the ingredients and then season
0:18:08 > 0:18:10the whole thing as much as you like.
0:18:12 > 0:18:16Turn it into one of those nonstick and quite deep baking dishes -
0:18:16 > 0:18:20because, of course, the eggs will rise in the oven.
0:18:20 > 0:18:25Then bake it until the eggs set, say about 45 minutes in a medium oven.
0:18:25 > 0:18:28These types of omelettes were primarily designed
0:18:28 > 0:18:31to be taken out to the fields, where people would be at work,
0:18:31 > 0:18:35so it's food that holds together and it's best eaten when it's cold.
0:18:35 > 0:18:39I like it with tomato and onion and a chilled glass of white wine.
0:18:41 > 0:18:43So, this is perfect for people
0:18:43 > 0:18:48planting rows of garlic and artichokes AND for ladies who lunch.
0:18:53 > 0:18:57Thanks, Rick. Now, Rick mentioned cavalo nero in his film.
0:18:57 > 0:18:58It's part of the kale family.
0:18:58 > 0:19:01And would you believe its sales have quadrupled in the last year?
0:19:01 > 0:19:06There's even a campaign by British farmers to rename it "black kale"
0:19:06 > 0:19:08and to make it easier to find in the supermarkets.
0:19:08 > 0:19:12Anyway, I thought I'd show you a very simple way to serve it
0:19:12 > 0:19:15with a piece of cured hake, another very trendy ingredient,
0:19:15 > 0:19:17and this is a whole hake.
0:19:17 > 0:19:20You may not have seen one of those. Lovely looking fish, very fresh.
0:19:20 > 0:19:24It came in from Newlyn this morning with a few clams.
0:19:24 > 0:19:27It's a deep sea fish, but the nice thing is it's caught
0:19:27 > 0:19:32in British waters and it's really inexpensive, so good stuff.
0:19:32 > 0:19:34Now, if you don't mind, I'm going to get two little things
0:19:34 > 0:19:37on the go first and then we'll come back to you.
0:19:37 > 0:19:40- I want to talk to you about this Act To Kill film, if I may.- Absolutely.
0:19:40 > 0:19:46The first thing I need to do, I need to get some of these clams in here,
0:19:46 > 0:19:48with a bit of fish stock...
0:19:50 > 0:19:52..and a bit of Noilly Prat...
0:19:55 > 0:19:57..just to get some juice for my sauce.
0:19:57 > 0:20:02Fantastic. That goes in there. Let's turn those on full.
0:20:02 > 0:20:05And over here, I need to get my lightly-cured...
0:20:05 > 0:20:07Now, it says in the recipe "lightly-cured"
0:20:07 > 0:20:09and I think it's a good tip to remember.
0:20:09 > 0:20:11You don't want to put too much of a cure on this.
0:20:11 > 0:20:14We don't want to change the flavour.
0:20:14 > 0:20:16What we want to do is change the texture slightly,
0:20:16 > 0:20:18so I'm going to cut two nice steaks.
0:20:20 > 0:20:22That looks lovely. I should've done that on that board.
0:20:22 > 0:20:25I've put it on the wrong board. I'll get into trouble in a minute.
0:20:25 > 0:20:30And all I'm going to do now is cure this on a plate with some sugar...
0:20:30 > 0:20:33some salt, and curry powder.
0:20:33 > 0:20:37And I'm a great believer in curry powder as a seasoning,
0:20:37 > 0:20:41- but not too much. This is not a curried dish at all.- Yeah.
0:20:41 > 0:20:43See, hake, to me, looks far better like this
0:20:43 > 0:20:46- than it does like that over there. - Yeah. No, I can see that.
0:20:46 > 0:20:49- It's not the prettiest of fishes, is it?- Well, I think...
0:20:49 > 0:20:53- What I wanted to show you was it came from there to here...- Yeah.
0:20:53 > 0:20:55..and when you see it on the plate, you say, "I can't believe
0:20:55 > 0:20:57- "it's got even better!" - It's far more handsome like this.
0:20:57 > 0:21:01But you leave that for about five minutes and then you wash it off
0:21:01 > 0:21:05in cold water and dry it off, and that's what it looks like.
0:21:05 > 0:21:08- You can just see the hint of curry powder there.- Yeah, yeah, I see.
0:21:08 > 0:21:11OK, so tell us about your film, Martin - Act To Kill?
0:21:11 > 0:21:14- Coming out on DVD? - No, it's called Age Of Kill.
0:21:14 > 0:21:16- Age Of Kill...- Oh, right, got it, OK!- ..which I shot
0:21:16 > 0:21:19just before Christmas. And it's been kind of
0:21:19 > 0:21:21a weird period for me, because I've been...
0:21:21 > 0:21:24Obviously, I'm involved in the band at the moment as well, heavily.
0:21:24 > 0:21:27- We've been touring the world doing this promotional trip...- Sure.
0:21:27 > 0:21:29..just before we start the tour.
0:21:29 > 0:21:34But I shot it just before that and that comes out in, er...
0:21:34 > 0:21:37- Father's Day, which is the summer. - Oh, very appropriate!
0:21:37 > 0:21:41Which is the summer. It's myself and Phil Davis and Patrick Bergin.
0:21:41 > 0:21:43And, er, at the moment, it's...
0:21:43 > 0:21:48There seems to be this run on sniper films and, er, it's one of those.
0:21:48 > 0:21:52But it's kind of... It's a good old geezer film, I think...
0:21:52 > 0:21:54- And where did you film it? - ..to give it a name.
0:21:54 > 0:21:57- Er, all around town, all around London.- So places that you know?
0:21:57 > 0:22:00- Oh, absolutely.- That must have felt a bit awkward, that, lining up
0:22:00 > 0:22:04- in the middle of somewhere that you know?- Er, well...it's...
0:22:04 > 0:22:08Listen, it's acting, you know, you do it the best you can.
0:22:08 > 0:22:10Yeah, of course.
0:22:10 > 0:22:14OK, look, I've got the clams here, just about cooked. They're all open.
0:22:14 > 0:22:18So what I'm going to do, I'm just going to quickly...put that...
0:22:21 > 0:22:24- Don't burn yourself, Brian. - I will do my best
0:22:24 > 0:22:26not to do that...
0:22:26 > 0:22:28THE OTHERS LAUGH ..and I'm going to put this
0:22:28 > 0:22:31into there, so it can reduce and I can get my sauce going.
0:22:31 > 0:22:36- I've got my kale on the go here. I've got the fish on.- I love kale.
0:22:36 > 0:22:38- I love it.- So how do you manage with all the energy, then?
0:22:38 > 0:22:41- So you've just done a world tour, you just filmed...- Yeah.
0:22:41 > 0:22:44..you're about to kick off... When do you kick off?
0:22:44 > 0:22:49- Well, we start in, er, in Belfast at the end of the...- Dublin?
0:22:49 > 0:22:53- Yeah, Dublin, we start in Dublin at the beginning of March...- Yeah.
0:22:53 > 0:22:56..and we take it right the way through for most of the year.
0:22:56 > 0:23:00You know, we'll be touring, I dare say, for, er...for ten months.
0:23:00 > 0:23:01But first up is the British tour,
0:23:01 > 0:23:05which we take it right through from Dublin, Belfast, all the big arenas.
0:23:05 > 0:23:09- Yeah?- You know, Glasgow, and then we end up in the O2
0:23:09 > 0:23:14on the 18th and 19th of March, and so it's that first UK leg,
0:23:14 > 0:23:16and then we take it round the rest of the world,
0:23:16 > 0:23:18which we'll finish most probably September, October.
0:23:18 > 0:23:21So, going back to the early days of Spandau Ballet,
0:23:21 > 0:23:23we don't really want to talk about the break-up...
0:23:23 > 0:23:26- Sure.- ..but that must have been a difficult period when it...?
0:23:26 > 0:23:30Oh, it was a terrible period, not just cos the band was breaking up,
0:23:30 > 0:23:34it was because, er, you know, my best mates - which were the band -
0:23:34 > 0:23:38- were falling apart as friends.- Yeah. - They were in court suing each other.
0:23:38 > 0:23:41And, er, obviously, one of them was my brother, so, er, it was...
0:23:41 > 0:23:44It was kind of like watching your family go through
0:23:44 > 0:23:49- a terrible divorce, you know, and being on the outside.- Sure.
0:23:49 > 0:23:51And not being able to do anything about it.
0:23:51 > 0:23:53So how did the, er, the get-together come about?
0:23:53 > 0:23:57- Was it one or two of you? Or did everybody think...?- I think...
0:23:57 > 0:24:00You know, I think it was just time.
0:24:00 > 0:24:02- I think it was growing up as people.- Yeah.
0:24:02 > 0:24:05And once you start to believe, I think,
0:24:05 > 0:24:11that everybody was right, nobody had...was starting an argument
0:24:11 > 0:24:15for no reason, but everybody had their reasons for the argument.
0:24:15 > 0:24:17- Yeah.- Then you can start to...
0:24:17 > 0:24:20Then you can start to kind of get over it, in a way.
0:24:20 > 0:24:24But I'm glad we have, because, um, we're the best of friends again
0:24:24 > 0:24:29and back on the road and we're doing something that we all love doing.
0:24:29 > 0:24:34I have to say, whether it's films or presenting or whatever I do,
0:24:34 > 0:24:37there's nothing like being on the stage with the band.
0:24:37 > 0:24:39I never get that kind of adrenaline kick
0:24:39 > 0:24:42- and it's just great.- Well, we're all glad you got it together again.
0:24:42 > 0:24:44- Thank you. - So, how does the programme work?
0:24:44 > 0:24:47- Who decides what goes in the programme?- What, on the show?
0:24:47 > 0:24:51- On the show, yes.- Um, well, we... You know, we've got a bunch of...
0:24:51 > 0:24:54We've been going for how long now? 30 years.
0:24:54 > 0:24:58- You know, we've got so many hits... - You don't have to say that out loud!
0:24:58 > 0:25:00- LAUGHTER - ..that means something different,
0:25:00 > 0:25:04- and every song means something different to different people.- Yeah.
0:25:04 > 0:25:07People have got married to 'em or they've found their first girlfriend
0:25:07 > 0:25:12to some of our songs, so we're going to be doing all the hits and, um,
0:25:12 > 0:25:14and some special surprises as well.
0:25:14 > 0:25:17- Do you have favourite songs yourself?- Er, sometimes.
0:25:17 > 0:25:19It all depends what night you're in, you know.
0:25:19 > 0:25:22Every country has their kind of... their big Spandau song,
0:25:22 > 0:25:26like, if we go to America, then it's obviously True.
0:25:26 > 0:25:31- If they go to, um...play here, you know, Gold is the big hit.- Yeah.
0:25:31 > 0:25:36- And if we go to Italy, it's I'll Fly For You...- Yes!
0:25:36 > 0:25:40..which was... In Italy, it's like the national anthem of pop songs?
0:25:40 > 0:25:42So it all depends where you are.
0:25:42 > 0:25:47And is the travelling easier to do these days as one gets,
0:25:47 > 0:25:49as we all do, slightly older? MARTIN LAUGHS
0:25:49 > 0:25:52- Does that work out all right? - Er, yeah, it's good.
0:25:52 > 0:25:55You know, I've just been around the world during a promo trip
0:25:55 > 0:25:57for the tour and now we've got to go back around the world
0:25:57 > 0:26:02doing the actual tour, so it kind of gets on top of you a little bit,
0:26:02 > 0:26:06but I'm just glad I'm... I'm with four of my best mates
0:26:06 > 0:26:10and everything you do is kind of easy, because everything is a laugh.
0:26:10 > 0:26:13I watched the documentary the other night that was shown not long ago
0:26:13 > 0:26:16- about the early days of Spandau. - Oh, yeah?
0:26:16 > 0:26:18Are you going to dress like that these days?
0:26:18 > 0:26:20Well, you're talking about Soul Boys of the Western World,
0:26:20 > 0:26:23- the documentary that we've got out at the moment.- Yeah.
0:26:23 > 0:26:25Er, no, it's not quite the same. You know, I don't think I'm going
0:26:25 > 0:26:28to be wearing the dress and the make-up on this tour.
0:26:28 > 0:26:30LAUGHTER Well, it just would be intriguing.
0:26:30 > 0:26:33But, er... But you know, I think...
0:26:33 > 0:26:36style was kind of part of me when I was a kid.
0:26:36 > 0:26:39- Yeah.- You know, we came from that whole new Romantic period, where you
0:26:39 > 0:26:44were allowed to wear what you want and enjoy life, to be honest,
0:26:44 > 0:26:49and, um, so style kind of is ingrained in the band, I would say.
0:26:49 > 0:26:51So, we'll wear something special,
0:26:51 > 0:26:55but I don't think it's going to be kilts and dresses this time.
0:26:55 > 0:26:58OK, so I'm just going to squirt that with a little bit of lemon juice.
0:26:58 > 0:27:01I'm going to serve it on this plate over here, I think.
0:27:01 > 0:27:02It looks a bit better.
0:27:02 > 0:27:06- So just lift that to there. - See, I love all this new veg.
0:27:06 > 0:27:09This kale and these dark greens that are coming in.
0:27:09 > 0:27:11- I love all of that. - It's lovely, isn't it, eh?- Yeah.
0:27:11 > 0:27:13And it's so good for you as well, isn't it?
0:27:13 > 0:27:18- I need the hake nicely underdone. We like to cook it pink.- Yeah.
0:27:18 > 0:27:22Not too much cooked. The sauce is just about ready.
0:27:22 > 0:27:25I've put lots of butter in there, I've got the vermouth in there,
0:27:25 > 0:27:28I've got the fish stock in there, clam juice in there,
0:27:28 > 0:27:30I'm going to put capers in here.
0:27:30 > 0:27:32Now, one little question I just do need to ask you.
0:27:32 > 0:27:34Er, there's nobody else listening.
0:27:34 > 0:27:37Do you know who killed Lucy Beale?
0:27:37 > 0:27:39- LAUGHTER - Do I...?- You must have contacts!
0:27:39 > 0:27:42- I wish I did, because, you know... - Down the bookies?
0:27:42 > 0:27:44You know, I did EastEnders for...
0:27:44 > 0:27:46I did EastEnders for three and a half years
0:27:46 > 0:27:50and, I have to say, I haven't watched it until recently,
0:27:50 > 0:27:52because Danny Dyer went into the show
0:27:52 > 0:27:56and I think he is absolutely the biggest hit.
0:27:56 > 0:27:58Look, all the girls are nodding over there!
0:27:58 > 0:28:01But I think he's the biggest hit the show's had for a long time
0:28:01 > 0:28:05- and it's made me watch it again, so it's great.- Oh, that's good.
0:28:05 > 0:28:08- Well, if you do find out, I'll give you my number...- Yeah!
0:28:08 > 0:28:11- ..cos we could do with inside knowledge!- Mine as well.- And mine!
0:28:11 > 0:28:13- A bit of inside information.- Yeah.
0:28:13 > 0:28:16So, we're just about ready now. The sauce is just going on.
0:28:16 > 0:28:20I just love the colours on this and I do think that this black kale...
0:28:20 > 0:28:22- Mmm!- ..has actually got to go there.
0:28:22 > 0:28:26And I've got a few clams that we've just taken out of the...
0:28:26 > 0:28:29out of the cooking liquor over there.
0:28:29 > 0:28:34Still nice and warm. Just lay those around the outside.
0:28:34 > 0:28:36Clean the plate.
0:28:37 > 0:28:39- Yes!- Clean the plate. REPETITIVE CLICKING
0:28:39 > 0:28:42I'm just going to turn this off, cos something's aggravating me here.
0:28:42 > 0:28:43Where is it? CLICKING STOPS
0:28:43 > 0:28:45- Yeah!- There you go.- Shut up! LAUGHTER
0:28:45 > 0:28:47And it does as it's told!
0:28:47 > 0:28:49I'll give you a bit of space here, my dear.
0:28:49 > 0:28:53- And so, then you've got it. You've got this lovely bit of...- Wow!
0:28:53 > 0:28:57..lightly-cured hake on black kale with a clam and caper butter sauce.
0:28:57 > 0:28:59That looks amazing!
0:28:59 > 0:29:02- You know, in my house, you know what we do with the kale?- Tell me.
0:29:02 > 0:29:05We put it in the blender, whizz it up and drink it.
0:29:07 > 0:29:08LAUGHTER
0:29:08 > 0:29:11You need to be talking to that young lady over there.
0:29:11 > 0:29:13- That sounds like her.- Do you do that?- I'm a fan of that too, yeah.
0:29:13 > 0:29:15- Yeah!- Kale smoothies, for sure.
0:29:15 > 0:29:16- In the old bullet and...?- Yeah!
0:29:16 > 0:29:19- OK, get your chops round that. - Me and Brian, we cook with it!
0:29:23 > 0:29:25That looked good, Brian. In fact,
0:29:25 > 0:29:28I think Martin Kemp thought it was pure # gold! #
0:29:28 > 0:29:30Sorry, couldn't tell myself! Today, we're looking back
0:29:30 > 0:29:33at some of the tastiest recipes from the Saturday Kitchen archives,
0:29:33 > 0:29:35and we still have lots of corkers for you.
0:29:35 > 0:29:38Up next, Jason Atherton is cooking pheasant
0:29:38 > 0:29:41and it's a bit of a showstopper. Take it away, Jason.
0:29:41 > 0:29:44Taking a break from his global culinary domination this morning
0:29:44 > 0:29:46to be with us, it's Jason Atherton. Welcome back, Jason.
0:29:46 > 0:29:50- Hey, James.- Flying visit again, probably, no doubt.- It is, yeah!
0:29:50 > 0:29:53- What are we going to make, then? - So, we're going to cook a pheasant.
0:29:53 > 0:29:56We're going to poach it, roast it and then we're going to do it with
0:29:56 > 0:29:58- nice roasted pumpkin.- Yeah. - We'll make a home-made granola,
0:29:58 > 0:30:02so honey nut-roasted granola, and we'll put those round the plate.
0:30:02 > 0:30:04Bread sauce, stick it in the gas gun, make it nice and light.
0:30:04 > 0:30:07- We're going to quickly roast off the thigh meat.- So, simple, then(?)
0:30:07 > 0:30:09- Really nice and simple, yeah! - JAMES LAUGHS
0:30:09 > 0:30:11- Sort of something you want to do at home.- Exactly!
0:30:11 > 0:30:14- When you've got nothing else to do! - So you want me to do the granola?
0:30:14 > 0:30:17- Yeah, you do the granola.- Right, OK. - So all that, apart from the fruit.
0:30:17 > 0:30:19- Chop it up, mix it together, then we'll bake it in the oven.- OK.
0:30:19 > 0:30:21- Pecan nuts and everything else. - Yeah.
0:30:21 > 0:30:23So I've mentioned the global domination.
0:30:23 > 0:30:25Where are we in terms of you at the moment, then?
0:30:25 > 0:30:29- How many have you got to open this year?- So, next stop is Skegness.
0:30:29 > 0:30:31- JAMES LAUGHS Right!- No, it's not! No, it's not.
0:30:31 > 0:30:33We're not going to Skegness. No, no, we're going to...
0:30:33 > 0:30:36- Hong Kong, innit, next?- No, no, no, we've got a new restaurant,
0:30:36 > 0:30:39- called City Social, opening up at the top of Tower 42...- All right.
0:30:39 > 0:30:42..which opens up, er, quite soon. We're about eight weeks away.
0:30:42 > 0:30:44That was Gary Rhodes' old restaurant?
0:30:44 > 0:30:46- Yeah, Gary Rhodes' old place.- Yeah.
0:30:46 > 0:30:48So that's kind of exciting. So, basically, we've just taken
0:30:48 > 0:30:51all the legs off this and then we're going to confit those.
0:30:51 > 0:30:52So we confit them for about 45 minutes
0:30:52 > 0:30:54and we end up with a nice piece of meat like that.
0:30:54 > 0:30:57Now, we've got pheasant here. That finishes on April the...
0:30:57 > 0:31:00- Sorry, not April, February the 1st. - Yeah.- So...- It's already gone.- Gone.
0:31:00 > 0:31:03So these are all sort of leftovers. So we're going to use these.
0:31:03 > 0:31:05- We've probably got another week left of them.- Yeah.
0:31:05 > 0:31:07And then they'll be finished. Right, so, basically,
0:31:07 > 0:31:11all we're doing here, James... Just let me get a little spoon.
0:31:12 > 0:31:15- OK, so in goes the hazelnuts as well.- Yeah.
0:31:15 > 0:31:17So, basically, what we've got in here is chicken stock.
0:31:17 > 0:31:20- Yeah.- And we just poached this for six minutes, just under...
0:31:20 > 0:31:23- You don't want it to boil, just ticking over, you know.- Yeah, OK.
0:31:23 > 0:31:27- Thyme, bay leaf, garlic in there. - Now, we've got...- Pop that in there.
0:31:27 > 0:31:29Is this honey and maple syrup you want in here?
0:31:29 > 0:31:31- Er, yes, please, yeah. - Honey and maple syrup.
0:31:31 > 0:31:32- I'll just get rid of that.- Right.
0:31:32 > 0:31:34- And some spice as well.- Yeah.
0:31:34 > 0:31:37We've got some oil here. Any particular oil?
0:31:37 > 0:31:39Er, yeah, just like any oil, really.
0:31:39 > 0:31:41- Little bit of olive oil. - What, Duckham's(?)- No, no.
0:31:41 > 0:31:43- I mean, you know, come on! - LAUGHTER
0:31:43 > 0:31:45Other oils are available for your car, of course.
0:31:45 > 0:31:48- This is a serious show, James! Sunflower oil...- I'm just saying!
0:31:48 > 0:31:51- ..grape seed oil, whatever you like. - Yeah. Oil!- Oil!- Right.
0:31:51 > 0:31:54Mix all this lot together. This looks very healthy, though, Chef.
0:31:54 > 0:31:56- Look.- I like my healthy food.
0:31:56 > 0:31:59You can see, look, you know - fine figure of a man these days.
0:31:59 > 0:32:00LAUGHTER
0:32:03 > 0:32:05I'm not saying anything.
0:32:05 > 0:32:07- LAUGHTER CONTINUES - Don't be like that.
0:32:07 > 0:32:08I'm not saying anything!
0:32:08 > 0:32:11- I thought we were friends. - No, you're looking very good.
0:32:11 > 0:32:15- You have been voted...- No, come on! - A magazine I read the other day...
0:32:15 > 0:32:18And there was a picture of you on page four.
0:32:18 > 0:32:22- You are the sixth... What are you? Sixth person...?- No, no, I'm...
0:32:22 > 0:32:24- Um, yeah.- What are you?- Yeah. - THE OTHERS LAUGH
0:32:24 > 0:32:27- Something like that.- Go on! Tell the world what I hear.
0:32:27 > 0:32:28I'm a stylish man, apparently.
0:32:28 > 0:32:31- You're the sixth trendiest person in Britain.- Something like that.
0:32:31 > 0:32:33- Style icon!- Something like that. - That's what he is.
0:32:33 > 0:32:35It was in Farmers Weekly! LAUGHTER
0:32:35 > 0:32:37- RASHIDA JONES: - Give us some style tips!
0:32:37 > 0:32:39Right, this is going to go in there.
0:32:39 > 0:32:42- Right, so we've trimmed up the leg. - Pumpkin's out.- Trimmed up the leg.
0:32:42 > 0:32:45So now we're going to make the bread sauce.
0:32:45 > 0:32:48- In goes... Where is it all?- Right, so how long do you roast this for?
0:32:48 > 0:32:50- Because this has gone all sticky now.- Yeah, yeah.
0:32:50 > 0:32:51So that goes in for about... Not for long,
0:32:51 > 0:32:55- for 15 minutes, so it starts to colour a little bit.- Yeah.
0:32:55 > 0:32:57Can you break down to an American what bread sauce is?
0:32:57 > 0:32:59Cos that's like a new thing for me.
0:32:59 > 0:33:03- It's bread and milk.- Yeah. And then...- That's all it is.
0:33:03 > 0:33:06- It's done with, normally, onion, cloves and bay leaf...- It's not.
0:33:06 > 0:33:09- ..but Jason's about to... - It's much more technical than that.
0:33:09 > 0:33:13- Is it like a gravy? Is that...? - Gravy?- Sorry!- Like porridge.- Gravy?
0:33:13 > 0:33:17- Oh, OK, it's like a porridge? - I just...- It's not like porridge.
0:33:17 > 0:33:21- The consistency of porridge.- Oh, consistency, but you use it as a...?
0:33:21 > 0:33:23- You dress it?- It's always served with roast chicken or roast game.
0:33:23 > 0:33:26- OK.- Traditionally.- Good to know. - But Jason's about to ruin it by
0:33:26 > 0:33:27putting it in one of these things!
0:33:27 > 0:33:29JASON LAUGHS The difference between bread sauce
0:33:29 > 0:33:31and Jason's bread sauce is about 25!
0:33:31 > 0:33:36- What is that?- This is an espuma gun. You'll see it in a minute.- OK.
0:33:36 > 0:33:39- Right, so...- You don't have one of them at home?- Yeah, ha!
0:33:39 > 0:33:42So in we go with... You've got some sultanas, we've got...
0:33:42 > 0:33:45- What are these? Dried cherries? - Er, apricots.- Apricots.
0:33:45 > 0:33:48- All in here?- Some cranberries. All in there, yeah.- OK.
0:33:48 > 0:33:51- So, right, so... We've got the milk and the cream in there.- Yeah.
0:33:51 > 0:33:55- A couple of slices of bread.- So this is the bread sauce.- Right.- OK.
0:33:55 > 0:33:56In they go.
0:33:57 > 0:33:59Just chop them up nice and small.
0:33:59 > 0:34:03- I've also seen you've got a new cookery show out as well?- Yeah.
0:34:03 > 0:34:07My Kitchen Rules. It's on Sky Living, 9-10, on a Thursday night.
0:34:07 > 0:34:10- And what's that about, then? - Me and Lorraine Pascale.
0:34:10 > 0:34:12So it's really easy. We just judge people's food.
0:34:12 > 0:34:15It's like a reality show where six teams from all over the country,
0:34:15 > 0:34:18it's a little bit like the Six Nations - England, un...
0:34:18 > 0:34:21- Wales, Ireland, Scotland. - That's rugby.- And they're, um...
0:34:21 > 0:34:24- It's kind of like American football, but without the poncey pants.- Yeah!
0:34:24 > 0:34:28- In a scrum?- Yeah, you scrum, yeah. That kind of stuff.- So, yeah.
0:34:28 > 0:34:32And they compete against each other to be My Kitchen Rules champion.
0:34:32 > 0:34:35And at the moment, it's on at the moment, and they're going through
0:34:35 > 0:34:38- the stage of a pop-up restaurant in their own home...- Yeah.
0:34:38 > 0:34:41They do a three-course meal and, if it's... And then, they...
0:34:41 > 0:34:42It's a little bit like Come Dine With Me,
0:34:42 > 0:34:45- where they score each other.- OK. - But it's a bit more serious,
0:34:45 > 0:34:48a more serious undertone, and then me and Lorraine get the final score.
0:34:48 > 0:34:51And then the ones who become bottom in that round get eliminated and
0:34:51 > 0:34:54then we go off round the country, cooking all over the place,
0:34:54 > 0:34:57- from the Lake District to Scotland...- And as well as that,
0:34:57 > 0:34:59you've got 50 million restaurants that you're doing as well.
0:34:59 > 0:35:03Yeah, busy with that, just delivered a new book, which comes out in June.
0:35:03 > 0:35:05Social Suppers, that's going to be kind of cool.
0:35:05 > 0:35:08- Excited about that.- So, explain to us what's happening now, then.
0:35:08 > 0:35:10- Got the bread sauce on? - Right, bread sauce is on.
0:35:10 > 0:35:12- I've finished that.- So it ends up looking like that.- Yeah.
0:35:12 > 0:35:16So, if you can roast the pumpkin and blend that for me, that'd be great.
0:35:16 > 0:35:19And then I'm going to roast off the crown.
0:35:19 > 0:35:21Right, so we just... we just take this.
0:35:21 > 0:35:24This pumpkin, you just want it pan-fried, don't you, really?
0:35:24 > 0:35:28- What's that one?- You just want it pan-fried? This one?
0:35:28 > 0:35:30- Pan-fry what?- The pumpkin.
0:35:30 > 0:35:33- Yeah, yeah, yeah! Yeah.- Right. SOME LAUGHTER
0:35:33 > 0:35:35Come on, James, get with it, will you?
0:35:35 > 0:35:39- A bit of butter in that.- Happy? - Yeah.- And then roasted in the oven?
0:35:39 > 0:35:42- Salt and pepper?- That's it. There's one already in there.
0:35:42 > 0:35:44We've roasted it for about... It'll take about 10-15 minutes.
0:35:44 > 0:35:48- It's quite a dense pumpkin, you know.- OK, right, now.- Right, so...
0:35:50 > 0:35:53- So now we're going to take this off the crown.- I've got one here.
0:35:53 > 0:35:55- Nearly.- There you go.
0:35:55 > 0:35:58Right, how long are you cooking that bread sauce for, then?
0:35:58 > 0:36:00- About ten minutes.- Ten minutes? OK. - So it's nice and soft.
0:36:00 > 0:36:03- Then we just blend it.- You poach the crown of the pheasant for how long?
0:36:03 > 0:36:06- That's it. You take that. For about six minutes. That's all.- OK.
0:36:06 > 0:36:08So then you end up, it's nice and moist. Can you see?
0:36:08 > 0:36:12- So it just keeps it nice and moist before we crisp it back up.- OK.
0:36:12 > 0:36:15Because game birds, you know, unless you wrap them in bacon and stuff,
0:36:15 > 0:36:18- can go quite dry.- Yeah.- And the great thing about this is, you know,
0:36:18 > 0:36:21it's like the perfect roast chicken. It's just beautiful, you know.
0:36:21 > 0:36:24- You can also do this with roast chicken as well.- Yeah.- Poaching it.
0:36:24 > 0:36:27- It's fantastic.- And guinea fowl. - Yes.- We don't use that enough
0:36:27 > 0:36:29- in this country, and it's really nice.- Also, it's farmed,
0:36:29 > 0:36:31is guinea fowl as well, it's fantastic stuff.
0:36:31 > 0:36:35- Right, so...- OK.- ..we're just going to trim it up there, there,
0:36:35 > 0:36:38- and we'll stick it...- Do you want me to blend the sauce?- Yes, please.
0:36:38 > 0:36:41- The whole lot in the blender?- Yes. - All this bread? Everything?
0:36:41 > 0:36:44Just quickly pass it off, then stick it in the gas gun.
0:36:44 > 0:36:47And then I think we're pretty much ready to go.
0:36:47 > 0:36:50- Right, that's going to get blended. - Right, so in goes the bird.
0:36:50 > 0:36:53We're going to stick up some wild mushrooms with it.
0:36:53 > 0:36:55Normally, in the restaurant we'd do this all separate
0:36:55 > 0:36:57- and I have, like... - BLENDER WHINES
0:36:59 > 0:37:03- You're using these sort of a cross between a sprout and cabbage?- Yeah.
0:37:03 > 0:37:08- They're flowers, aren't they?- Yeah. - Fantastic. I've used them before.
0:37:08 > 0:37:10BLENDER CONTINUES
0:37:11 > 0:37:13- You're just browning everything off?- Yeah.
0:37:13 > 0:37:16You've got the sauce on there as well. There you go.
0:37:19 > 0:37:21- Right, so...- So where do you get your inspiration from
0:37:21 > 0:37:25- for all these restaurants, then? From your travels?- Er...
0:37:25 > 0:37:29Yeah, you know... It's just... It just comes to you, right?
0:37:29 > 0:37:33I mean, when you're creating a concept or a restaurant, it just
0:37:33 > 0:37:36sort of comes to you, you know, it's like what I want to achieve with it.
0:37:36 > 0:37:39And exactly where it is. So if it's in, like, if it's in China,
0:37:39 > 0:37:41obviously, then we look at...
0:37:41 > 0:37:43You know, Italian food works really well in China.
0:37:43 > 0:37:46Because of the noodles and stuff, they really like pasta,
0:37:46 > 0:37:50so we'd incorporate pasta dishes on the menu and stuff like that.
0:37:50 > 0:37:51So it all depends on where it is, really.
0:37:51 > 0:37:54Like, City Social's going to be all about, you know, bringing back
0:37:54 > 0:37:57- a powerhouse dining room back to the city, you know.- Yeah.
0:37:57 > 0:38:00So it'll be really beautiful, a little bit Art Deco 1920s,
0:38:00 > 0:38:04Great Gatsby meets modern-day London, so it's going to be cool.
0:38:04 > 0:38:07- Right, so... - Right, this is your espuma gun.
0:38:07 > 0:38:10Is that like a...?
0:38:10 > 0:38:15- It's basically a gas-charged flask, basically.- Have we got a big plate?
0:38:15 > 0:38:17You put the lid on. Make sure you put the lid on tight,
0:38:17 > 0:38:21otherwise you'd have to get a new kitchen afterwards.
0:38:21 > 0:38:23- You've got so much stuff down here!- Put this on.... Ha!
0:38:23 > 0:38:24LAUGHTER
0:38:24 > 0:38:28There's like cans of pop and all sorts of stuff down here!
0:38:28 > 0:38:29JAMES LAUGHS
0:38:29 > 0:38:32Where's your...? Where's my big plate?
0:38:32 > 0:38:34Where's it gone? Oh, there it is, look.
0:38:34 > 0:38:36I'll use that one what's on the counter there.
0:38:36 > 0:38:38What was strategically placed for me(!)
0:38:40 > 0:38:43How many canisters do you want in? Two?
0:38:43 > 0:38:46- Yeah, two canisters is enough, James, yeah.- Right.
0:38:46 > 0:38:48So we're now ready to plate, pretty much.
0:38:50 > 0:38:51So...
0:38:52 > 0:38:54- On goes the pumpkin. - AIR HISSES
0:38:54 > 0:38:55- RASHIDA:- Oh! - CREW LAUGHS
0:38:55 > 0:38:58I hate this! LAUGHTER
0:38:58 > 0:39:00This is the machine of the devil, this thing!
0:39:01 > 0:39:05- I only brought it on to annoy you. - All yours!- Right, good.
0:39:07 > 0:39:10- I'm just going to whip off those.- Yeah.
0:39:10 > 0:39:12Off they go, like that.
0:39:12 > 0:39:15So... Nicely placed on the...
0:39:15 > 0:39:18I thought last week was enough, with the deep fat fryer and Ken Hom.
0:39:18 > 0:39:20Now we've got an espuma gun!
0:39:20 > 0:39:23So, on goes the pumpkin, on goes the, um...
0:39:25 > 0:39:27- I love these little sort of sprouts. - Yeah, they're cute.
0:39:27 > 0:39:30They look really pretty. And they don't take much cooking, you know.
0:39:30 > 0:39:33And they just look great on the plate.
0:39:33 > 0:39:37- And then, there's some of your granola mix.- That's it, yes.
0:39:37 > 0:39:41- So if you put four or five of them around.- Yeah.- That's great.
0:39:41 > 0:39:44You are so delicate, James.
0:39:44 > 0:39:47- Right, on goes that. Do you want to put...?- I'm going to give you this.
0:39:47 > 0:39:49- Do you want me to do it? - Yeah, I'll give you it.- Right.
0:39:49 > 0:39:52One last little sprout, then we're ready to go. Right! And then...
0:39:52 > 0:39:55I'll just give it a little tester first.
0:39:55 > 0:39:56Make sure you haven't sabotaged me.
0:39:56 > 0:39:58AIR HISSES
0:39:58 > 0:40:00- You ready? That's it, yeah. It's worked.- Ooh! Look at that!
0:40:00 > 0:40:03And then on goes the bread sauce, like that.
0:40:03 > 0:40:06- A little bit of the sauce on the plate.- Very nice.
0:40:06 > 0:40:10- That's what it is.- And then a bit of sauce around the plate.
0:40:10 > 0:40:12Nice little bit of the pheasant sauce.
0:40:12 > 0:40:14So tell us, what's that dish again?
0:40:14 > 0:40:17So, roasted pheasant, bread sauce, little tiny baby cabbages,
0:40:17 > 0:40:21- wild mushrooms and home-made honey granola.- Easy as that!
0:40:26 > 0:40:28- Very impressive. - And we'll bring it over
0:40:28 > 0:40:30to see what you think of that one.
0:40:30 > 0:40:33Now, the idea is it just puts a load of air in this sauce...
0:40:33 > 0:40:36- Amazing!- ..so it's lovely and nice and light.- A+ for presentation!
0:40:36 > 0:40:39- Dive into that.- Thank you.- So nice. - I should do it for a living(!)
0:40:39 > 0:40:42- Am I the only person eating?- No, you get to dive in with it as well.- OK.
0:40:42 > 0:40:44- We can share.- But you could make that with guinea fowl?- Yeah!
0:40:44 > 0:40:47Guinea fowl, chicken, those little baby poussins you get these days.
0:40:47 > 0:40:50- They're great.- Yeah. Particularly with the mushrooms and everything.
0:40:50 > 0:40:53- That granola adds that texture to it as well.- Yeah.- Is this the pheasant?
0:40:53 > 0:40:55And also, when you're prepping those birds, you see, like,
0:40:55 > 0:40:58- all the little oats and stuff, what it feeds on.- Yeah.
0:40:58 > 0:41:00- And that sort of gave me inspiration for that.- OK.
0:41:00 > 0:41:03- The bread sauce.- All right, Chris? - It's amazing, the bread sauce.
0:41:03 > 0:41:06- Mmm!- Is that coming to Stoke Park? - How is it?- Delicious!- There you go!
0:41:11 > 0:41:14That definitely looked a rather pleasant pheasant! Hee-hee!
0:41:14 > 0:41:16Now, I'm sure you're all happy to hear
0:41:16 > 0:41:21it's time for some vintage Floyd. Keith, the stage is all yours.
0:41:27 > 0:41:30'The thing about Africa is the sheer size of the place.
0:41:30 > 0:41:34'Mile after mile of nothing but thorn trees and desert.
0:41:34 > 0:41:36'It gets monotonous, in fact.
0:41:36 > 0:41:40'But every now and again, Africa hits you with a really big surprise.
0:41:44 > 0:41:47'Suddenly, in the middle of lots of nothingness,
0:41:47 > 0:41:49'you come across a sight like this -
0:41:49 > 0:41:53'a fantasy land straight out of a Walt Disney dream book.
0:41:53 > 0:41:56'Sun City is something else!'
0:41:56 > 0:41:59You know, sometimes life, as they say in the cliche, is just a beach.
0:41:59 > 0:42:03And in my troubled life that I have, occasionally, I end up in paradise.
0:42:03 > 0:42:06And here I am today in paradise. Anything could happen!
0:42:06 > 0:42:09Volcanoes could erupt, waves could crash through,
0:42:09 > 0:42:12skydivers could fall in, and my job is to try and cook food.
0:42:12 > 0:42:15It's a very simple dish, although it looks amazingly complicated.
0:42:15 > 0:42:18It's lobster, Chris, have a look down here.
0:42:18 > 0:42:20A bit of crayfish, and we're going to assemble it
0:42:20 > 0:42:25with the wonderful things of Africa, like cashew nuts, pineapples, rice,
0:42:25 > 0:42:30onions, bean sprouts, asparagus, onions, tomato, chillies
0:42:30 > 0:42:31and all those kind of things.
0:42:31 > 0:42:35The very first thing is to fry a little bit of lobster.
0:42:35 > 0:42:42We'll just whack that in there and cook it. We'll turn up this heat.
0:42:42 > 0:42:49Scott, the wok's too hot. Turn off one of them. Throw in some lobster.
0:42:49 > 0:42:50Like that.
0:42:52 > 0:42:55We just let that brown a bit,
0:42:55 > 0:43:00then we throw in chopped onions and bean sprouts.
0:43:00 > 0:43:05Then we throw in a little bit of finely chopped... Chris, close-up.
0:43:05 > 0:43:08chilli, ginger, garlic,
0:43:08 > 0:43:12all the usual oriental spices to make it rather spicy.
0:43:14 > 0:43:16Then we throw in some chopped asparagus.
0:43:18 > 0:43:20Like that.
0:43:20 > 0:43:23Then rice. It's terribly simple.
0:43:23 > 0:43:28The whole essence of this kind of cooking is preparing beforehand.
0:43:28 > 0:43:31Everything's chopped and prepared and stuff like that.
0:43:31 > 0:43:33Hold on, the lobsters are virtually cooked.
0:43:37 > 0:43:43We chuck in some pieces of chopped pineapple, like that.
0:43:43 > 0:43:45We throw in some cashew nuts.
0:43:45 > 0:43:50I hope we're getting good cutaways of elegant, bronzed...
0:43:50 > 0:43:53SIREN That's the waves coming!
0:43:53 > 0:43:56As this gets boring, Chris, cut away
0:43:56 > 0:43:58to the tanned and lithesome bodies
0:43:58 > 0:44:00of the wonderful ladies of South Africa.
0:44:00 > 0:44:06We'll take the lobster out because it's cooked. Scott, put some oil in.
0:44:06 > 0:44:10Some oil in there. And fry me an egg, would you?
0:44:12 > 0:44:17We'll add a little bit of oyster sauce, not too much, just a dash.
0:44:17 > 0:44:22Scott's very good at frying the eggs. He was trained at Claridge's!
0:44:22 > 0:44:25That's where they learn to cook eggs properly -
0:44:25 > 0:44:27in the good, old-fashioned British hotels.
0:44:27 > 0:44:30While he's frying that,
0:44:30 > 0:44:35I'll chuck this rice mixture into this wonderful pastry case.
0:44:35 > 0:44:37Like that.
0:44:37 > 0:44:43Claridge's - I did tell you he came from Claridge's! Get the egg out.
0:44:43 > 0:44:45Thank you. On top of that.
0:44:45 > 0:44:50Then we have some freshly-sliced peppers, celery, carrots -
0:44:50 > 0:44:53a very fresh little garnish to go on top of that.
0:44:53 > 0:44:57We have some wonderful tomato chutney,
0:44:57 > 0:45:01which is spicy and hot, like that.
0:45:01 > 0:45:05And finally, one of my favourite things,
0:45:05 > 0:45:08a thing you'll find a lot in South Africa, is the use of fried onions.
0:45:08 > 0:45:12Because of the original Malay influence in South African cooking,
0:45:12 > 0:45:14in their biryanis and all sorts of things,
0:45:14 > 0:45:17little crispy fried onion rings go on the top of that.
0:45:22 > 0:45:25"Dear Hector, here even the rocks are man-made
0:45:25 > 0:45:28"and it cost a staggering 300 million."
0:45:29 > 0:45:32"But, for a couple of million tourists a year,
0:45:32 > 0:45:33"it's paradise, I suppose."
0:45:40 > 0:45:42Madagascar is like nowhere else on earth.
0:45:42 > 0:45:44The fourth largest island in the world,
0:45:44 > 0:45:47only a few hundred miles off the east coast of Africa,
0:45:47 > 0:45:50yet a place which the rest of the world seems to have passed by.
0:45:50 > 0:45:54As a result, it's got its own unique creatures and cultures.
0:45:55 > 0:45:57And very few people ever visit Madagascar,
0:45:57 > 0:46:00let alone television cooks in search of new culinary delights.
0:46:02 > 0:46:06After a hard day's hot-air ballooning, or white-water rafting,
0:46:06 > 0:46:09or indeed travelling in a curious rubber-tyred train
0:46:09 > 0:46:10up the Madagascan mountains
0:46:10 > 0:46:13and, at the same time, trying to make a television programme
0:46:13 > 0:46:14on very limited resources,
0:46:14 > 0:46:18there's nothing nicer than to come home to a nourishing bowl of soup.
0:46:18 > 0:46:20So, Chris, if you could stand up
0:46:20 > 0:46:22without falling over in this wobbly bit.
0:46:22 > 0:46:24Here are the ingredients.
0:46:24 > 0:46:26Some diced chicken, some rice,
0:46:26 > 0:46:28some chopped onion,
0:46:28 > 0:46:31lots and lots of lovely sliced ginger, some parsley,
0:46:31 > 0:46:34some thyme, some coriander and, just back here,
0:46:34 > 0:46:36an onion stuffed with cloves for added flavour.
0:46:36 > 0:46:39And right at the back here, at the end,
0:46:39 > 0:46:41we'll finish it off with some lemon juice.
0:46:41 > 0:46:43So the first thing we'll pop in
0:46:43 > 0:46:45is our chicken pieces.
0:46:45 > 0:46:47There's a piece of the carcass in there
0:46:47 > 0:46:49to give us more flavour in terms of stock.
0:46:49 > 0:46:50The chicken pieces go in.
0:46:52 > 0:46:53The chopped onion goes in.
0:46:57 > 0:46:59And a handful or so of parsley.
0:47:01 > 0:47:05And finally an onion, laden like a mine, with cloves.
0:47:05 > 0:47:09Then a handful of thyme, and we cook that for a couple of hours.
0:47:09 > 0:47:11This part of the island is a central plateau.
0:47:11 > 0:47:14It's about 1,400 metres above sea level
0:47:14 > 0:47:17and was, not so long ago, covered in lush vegetation.
0:47:17 > 0:47:19But most of the Malagash people live here
0:47:19 > 0:47:22and, as a result, vast acres of forest have disappeared.
0:47:25 > 0:47:28I was really enjoying the journey and the view.
0:47:28 > 0:47:31But then, predictably, the train broke down.
0:47:37 > 0:47:39Happily, today's little mishap
0:47:39 > 0:47:42occurred in one of the most beautiful parts of the island.
0:47:42 > 0:47:44So, undaunted, we unloaded the train,
0:47:44 > 0:47:46lit my trusty charcoal stove,
0:47:46 > 0:47:49set up a kitchen and prepared a picnic under the hot afternoon sun.
0:47:49 > 0:47:54And for starters, my chicken ginger soup.
0:47:54 > 0:47:55Right.
0:47:57 > 0:47:59Too much ginger and not enough salt.
0:47:59 > 0:48:01Can't win 'em all, can we?
0:48:01 > 0:48:03Anyway. Chris, this one is for you.
0:48:03 > 0:48:07Because you had such a hard time on this shoot, you don't eat meat,
0:48:07 > 0:48:10I thought I'd make for you the classic spicy salad.
0:48:10 > 0:48:11Let's spin round the ingredients
0:48:11 > 0:48:14so you know how to make it when you get home - if you get home.
0:48:14 > 0:48:17Grated carrot, green beans and cabbage.
0:48:17 > 0:48:20Curry powder, ginger,
0:48:20 > 0:48:21garlic, onions,
0:48:21 > 0:48:24mustard seed and a few peanuts.
0:48:24 > 0:48:26And the first thing we do -
0:48:26 > 0:48:31put a bit of oil and wine vinegar into the bowl,
0:48:31 > 0:48:37sprinkle in a little bit of curry powder, like so.
0:48:38 > 0:48:41A little bit of ginger, not too much ginger,
0:48:41 > 0:48:44because I've already OD'd on the ginger fairly seriously.
0:48:44 > 0:48:46Fair bit of garlic.
0:48:48 > 0:48:50Some nicely chopped onion.
0:48:50 > 0:48:53Couple of mustard seeds.
0:48:53 > 0:48:56They're very fine, so I haven't ground them.
0:48:56 > 0:48:58Like so. Then, into this,
0:48:58 > 0:49:02we tip our grated vegetables,
0:49:02 > 0:49:04very simply.
0:49:06 > 0:49:11And we turn all these lovely spices and herbs into that.
0:49:11 > 0:49:14Give it a really good mixing
0:49:14 > 0:49:19and, finally, because they grow so many of them here,
0:49:19 > 0:49:22toss in a couple of peanuts
0:49:22 > 0:49:25in one final mix.
0:49:25 > 0:49:30So that's going to be for you, in a minute,
0:49:30 > 0:49:33after we've cooked another dish especially for you.
0:49:33 > 0:49:35There's one here, however, that is not for you,
0:49:35 > 0:49:38if you'd like to have a look at it.
0:49:38 > 0:49:42Here they make the most wonderful smoked duck breast.
0:49:42 > 0:49:44And they also have the most wonderful mangoes.
0:49:44 > 0:49:47So I made a little salad of that - actually Scott did -
0:49:47 > 0:49:50then I made a dressing of oil, vinegar,
0:49:50 > 0:49:52little pieces of lime,
0:49:52 > 0:49:54coriander, bit of garlic, bit of ginger,
0:49:54 > 0:49:56and also the red peppercorns
0:49:56 > 0:49:59which grow here in profusion in Madagascar.
0:49:59 > 0:50:04So we put a little bit of that over there like that.
0:50:04 > 0:50:07A little bit around the mango.
0:50:07 > 0:50:10I don't think that's hot because in Thailand, for example,
0:50:10 > 0:50:13mango is served with hot dried chillies
0:50:13 > 0:50:16as a little cooling afternoon snack by roadside vendors.
0:50:16 > 0:50:22Now, what we have to do for you is make you a rice stir-fry.
0:50:22 > 0:50:23Because you've been so good,
0:50:23 > 0:50:26refusing to eat zebu and crocodile and stuff like that,
0:50:26 > 0:50:29I thought I would attempt,
0:50:29 > 0:50:32using this mighty wok...
0:50:32 > 0:50:35Let's hope it gets hot fairly quickly.
0:50:35 > 0:50:36First thing we'll do
0:50:36 > 0:50:39is not put vinegar in, we'll put some oil in.
0:50:41 > 0:50:44And then, because I'm in a bit of a rush,
0:50:44 > 0:50:46move some of those things very quickly there,
0:50:46 > 0:50:49and bring up the next lot of ingredients for you,
0:50:49 > 0:50:53which is rice, the local spinach,
0:50:53 > 0:50:56tomatoes...
0:50:56 > 0:50:58the leaves of the local spinach...
0:51:00 > 0:51:02..some green peppers
0:51:02 > 0:51:05and, would you believe, for a change,
0:51:05 > 0:51:07some more ginger.
0:51:07 > 0:51:10The first thing we do is put some onion in.
0:51:13 > 0:51:14Little bit of garlic.
0:51:14 > 0:51:17How much? Do you like garlic and ginger?
0:51:17 > 0:51:19That's good, he nodded. Yes, excellent. Then some ginger.
0:51:21 > 0:51:25And we'll pop in a couple of whole tomatoes, or tomato pieces.
0:51:25 > 0:51:27Some stalks of spinach.
0:51:30 > 0:51:32I'm going to add some green peppers.
0:51:35 > 0:51:37Some leaves of the spinach.
0:51:39 > 0:51:40Little bit of rice.
0:51:46 > 0:51:48DISHES CLATTER
0:51:55 > 0:51:57Phew!
0:52:01 > 0:52:05Now then, Chris, I've cooked two things for you.
0:52:05 > 0:52:09Some stir-fried rice and local Madagascan vegetables
0:52:09 > 0:52:11and some piquant salad.
0:52:11 > 0:52:13The director will now take the camera
0:52:13 > 0:52:16while you can assume the role of food critic.
0:52:19 > 0:52:21You may lift up the plate if you want,
0:52:21 > 0:52:23because the cameraman might want to see it.
0:52:25 > 0:52:27Very good, Keith. Thank you very much.
0:52:28 > 0:52:29Not bad for a carnivore.
0:52:29 > 0:52:32- KEITH LAUGHS - Thank you.
0:52:32 > 0:52:34Well, at least the cameraman was happy.
0:52:34 > 0:52:36Of course, if he'd said anything else
0:52:36 > 0:52:38he'd have been on the next plane home.
0:52:38 > 0:52:40Anyway, it was time to move on from the Highlands
0:52:40 > 0:52:42and, while the cooking had been going on,
0:52:42 > 0:52:43the train had been repaired.
0:52:43 > 0:52:45So I summoned my loyal team of porters
0:52:45 > 0:52:48and decided that, since this an island after all,
0:52:48 > 0:52:49a trip to the seaside was in order.
0:52:58 > 0:53:01Undeniably he is just brilliant.
0:53:01 > 0:53:04As ever on Best Bites, we're looking back at some of the tastiest recipes
0:53:04 > 0:53:06from the Saturday Kitchen larder.
0:53:06 > 0:53:08Still to come on today's show,
0:53:08 > 0:53:11Simon Rogan takes up the omelette challenge for the first time
0:53:11 > 0:53:13against the fantastic Mary Berry.
0:53:13 > 0:53:16I think he might have a chance of winning that.
0:53:16 > 0:53:19Ken Hom is here to knock up a dish or two - or maybe even three.
0:53:19 > 0:53:22And he's serving up delicious steamed scallops
0:53:22 > 0:53:24with corn and chilli stir-fry
0:53:24 > 0:53:25and a pork and pineapple rice.
0:53:25 > 0:53:28And Nick Frost faces food heaven or food hell.
0:53:28 > 0:53:29Did he get his food heaven,
0:53:29 > 0:53:31roasted pork belly with brioche leek bake,
0:53:31 > 0:53:33or did he end up facing his food hell,
0:53:33 > 0:53:36tandoori quail with fennel salad and yoghurt dressing?
0:53:36 > 0:53:39You can find out what he got at the end of the show.
0:53:39 > 0:53:41Now time for Galton Blackiston,
0:53:41 > 0:53:44who's cooking up lamb cutlets with a twist.
0:53:44 > 0:53:45Just try not to get too distracted
0:53:45 > 0:53:48by his beautiful bright-red sweater.
0:53:48 > 0:53:50- Hello, James. How are you?- Nice jumper, Chef. Very good.- Thank you.
0:53:50 > 0:53:53- Right.- So what are we going to be doing?- Lamb chops,
0:53:53 > 0:53:54with a chicken mousse,
0:53:54 > 0:53:55little bit of...
0:53:55 > 0:53:58Look at that truffle, beautiful summer truffle.
0:53:58 > 0:53:59Is that a Norfolk truffle?
0:53:59 > 0:54:02- No, I can't take claim for that, but it's in season.- Yeah.
0:54:02 > 0:54:05- And we're going to wrap it in this, which is pig's caul.- Yeah.
0:54:05 > 0:54:08And you're going to make a sauce Choron, which is hollandaise.
0:54:08 > 0:54:11Hollandaise, basically, which I'm doing in here.
0:54:11 > 0:54:13- I love hollandaise.- Do you?
0:54:13 > 0:54:15- Oh, this gets better.- I love sauces.
0:54:15 > 0:54:16Anything creamy.
0:54:16 > 0:54:18- Aw!- Lamb is yummy.
0:54:18 > 0:54:20This is getting better.
0:54:20 > 0:54:22LAUGHTER
0:54:24 > 0:54:26Will it be quite pink?
0:54:26 > 0:54:27Well, potentially.
0:54:27 > 0:54:30You never know when I'm cooking, I have to say. Right, chicken mousse.
0:54:30 > 0:54:33It's a bit hit-and-miss most of the time.
0:54:33 > 0:54:35- Right, what are we doing? - Chicken mousse.
0:54:35 > 0:54:37Do you want to blend that with an egg white, James?
0:54:37 > 0:54:40I'll give you a little bit more chicken so you get it.
0:54:40 > 0:54:41I'll do that. Egg white. OK.
0:54:41 > 0:54:44And we need the egg yolks for the hollandaise, of course.
0:54:44 > 0:54:46- Yeah.- Right, one egg white.
0:54:46 > 0:54:49Yeah. No more than one egg white, because you don't want it too firm.
0:54:49 > 0:54:52- OK. That goes in there.- OK. And then we deal with the lamb.
0:54:52 > 0:54:54When you make your mousse, does it make any difference
0:54:54 > 0:54:57with the temperature of your cream or your butter, or...?
0:54:57 > 0:54:58When you make a mousse?
0:54:58 > 0:55:01Yeah, you should do it absolutely with very cold.
0:55:01 > 0:55:03- Over ice, really.- OK.
0:55:03 > 0:55:06- But we're not doing that, are we? - No, we're not doing that, James.
0:55:06 > 0:55:08No, we're not. Cos of time constraints.
0:55:08 > 0:55:11You want to trim the fat off the lamb chops. These are really good.
0:55:11 > 0:55:14We do this one at Morston at the moment, and...
0:55:14 > 0:55:16Why are you taking the fat off?
0:55:16 > 0:55:19- Cos it only takes about five minutes in the oven to cook.- Ah, OK.
0:55:19 > 0:55:22And lamb fat, when it's not really crispy, like on a leg of lamb,
0:55:22 > 0:55:25I don't think it's very pleasant.
0:55:25 > 0:55:27So I tend to take most of it off.
0:55:27 > 0:55:28I leave a little bit on.
0:55:28 > 0:55:30Like so. And then...
0:55:30 > 0:55:31There's your mousse.
0:55:31 > 0:55:33- Thank you. Thank you, James. - That's all right.
0:55:33 > 0:55:35You're very efficient, you are.
0:55:35 > 0:55:37Well, some of the time.
0:55:38 > 0:55:40Well, when I think about it...
0:55:41 > 0:55:44- No, you are. You are. - So what's new in Norfolk, then?
0:55:44 > 0:55:45Loads going on in Norfolk.
0:55:45 > 0:55:47What...? What's that?
0:55:47 > 0:55:49- I'm doing a book, on fish.- Are you?
0:55:49 > 0:55:52- Called A Fish Out Of Water, James. - Right.
0:55:52 > 0:55:54Which is going to come out, hopefully, next year.
0:55:54 > 0:55:58Purely on fish recipes, some of them from our chip shop
0:55:58 > 0:56:02and some of them from the restaurant and hotel.
0:56:02 > 0:56:04- Now, normally you would pass that... - You would normally.
0:56:04 > 0:56:07- Yeah.- But we're not going to. Cos would you do that at home?
0:56:07 > 0:56:08I don't think so.
0:56:08 > 0:56:11It's hard work, it messes the sieve up.
0:56:11 > 0:56:14And you need somebody to wash up afterwards.
0:56:14 > 0:56:16So would I do it at home? No.
0:56:16 > 0:56:18In the restaurant, yes. Thank you.
0:56:18 > 0:56:21- So that's the chicken mousse, season it.- OK.
0:56:21 > 0:56:24- Like so.- I've already seasoned it anyway.- Oh, have you?
0:56:24 > 0:56:26- Bit salty now, but it's fine.- OK.
0:56:26 > 0:56:28- A few herbs going in there.- Yeah.
0:56:28 > 0:56:32Some parsley, some...tarragon.
0:56:33 > 0:56:36Now, the sauce that you want,
0:56:36 > 0:56:38you start off with a classic hollandaise.
0:56:38 > 0:56:41- Yes.- And add... Well, go on. - You add mint... Oh, no, you don't.
0:56:41 > 0:56:43You add tarragon and you add tomato,
0:56:43 > 0:56:46and then it changes to a sauce Choron.
0:56:46 > 0:56:47- Yeah.- OK?
0:56:47 > 0:56:49- And if you add mint, it turns into what?- Erm..
0:56:49 > 0:56:51Sort of... Bercy? No.
0:56:51 > 0:56:54Mint sauce, you were going to say!
0:56:55 > 0:56:58Will you stay to the script and then I know what I'm doing?
0:56:58 > 0:57:00You're putting me off.
0:57:00 > 0:57:03I mean, what is hollandaise with mint in it? Malt...
0:57:03 > 0:57:05- Maltese?- Maltaise.
0:57:05 > 0:57:06Maltaise!
0:57:06 > 0:57:08That's blood orange.
0:57:08 > 0:57:12- But carry on.- Forget it. Forget it!
0:57:12 > 0:57:15- Carry on. Which one is it? - So that's what we're doing.
0:57:15 > 0:57:18- The mint with hollandaise in it. - Maltaise.- That's... Paloise.
0:57:18 > 0:57:20That's it!
0:57:22 > 0:57:24Oh, gee! Right.
0:57:24 > 0:57:26I'll stay on script now. So, what are you doing?
0:57:26 > 0:57:28Herbs into the chicken mousse.
0:57:28 > 0:57:30Staying on script. What are you doing?
0:57:30 > 0:57:33- I'm doing my chicken mousse with some herbs in it!- Oh, OK.- OK?
0:57:33 > 0:57:35- Like so.- Yeah.
0:57:35 > 0:57:36Then...
0:57:36 > 0:57:38coat the chicken.
0:57:40 > 0:57:42Right, we've got the tomatoes, which I'm chopping.
0:57:42 > 0:57:43If I didn't know you so well
0:57:43 > 0:57:47I'd get very upset by some of the things you come out with.
0:57:47 > 0:57:49Some of the rubbish you come out with.
0:57:49 > 0:57:51Like that.
0:57:52 > 0:57:55- How long have you known each other for?- Oh, year...
0:57:55 > 0:57:57Too long.
0:57:57 > 0:57:59That's the short answer to that.
0:57:59 > 0:58:00Right.
0:58:00 > 0:58:04But, I have to say, he's become a very good mate of mine.
0:58:04 > 0:58:07- He'll start taking the rip in a minute.- I'm not saying anything!
0:58:07 > 0:58:09- I'm too busy... - I can just feel it.
0:58:09 > 0:58:12I'm concentrating! Carry on. I've got my reduction over there,
0:58:12 > 0:58:17which has got the vinegar and lemon juice and peppercorns.
0:58:17 > 0:58:19- That's it for the hollandaise. - And I forgot the shallots.
0:58:19 > 0:58:21This is a truffle slicer,
0:58:21 > 0:58:24so we've just sliced a couple of slices of this truffle.
0:58:24 > 0:58:27- I'll take the onion. - Obviously it's optional.- Yeah.
0:58:27 > 0:58:29- So, do Norfolk have truffles or what?- Yeah, yeah, yeah.
0:58:29 > 0:58:31You can get truffles in Norfolk.
0:58:31 > 0:58:34- You can get everything that's good in life in Norfolk.- Right.
0:58:34 > 0:58:35Apart from our football team.
0:58:35 > 0:58:37Oh, my goodness, what is that?
0:58:37 > 0:58:39Oh, I shouldn't say that, should I?
0:58:39 > 0:58:41Right, so what have you got there, then?
0:58:41 > 0:58:44So, it's a chicken mousse
0:58:44 > 0:58:46on top of the lamb chop,
0:58:46 > 0:58:48wrapped now in pig's caul, like so.
0:58:48 > 0:58:49Then we're going to fry it
0:58:49 > 0:58:53and then we're going to put it in the oven for about five minutes.
0:58:53 > 0:58:54So the idea, this holds it all together
0:58:54 > 0:58:56but then it disappears while it cooks.
0:58:56 > 0:58:59Absolutely. You will remember this from years ago.
0:58:59 > 0:59:02You know me, James, there's nothing really new in cooking.
0:59:02 > 0:59:04And most of the things I do
0:59:04 > 0:59:06are some sort of adaptation from somebody else!
0:59:06 > 0:59:09Nicked from somebody else, yeah - this one included!
0:59:09 > 0:59:11- I remember this dish. - That's not true.
0:59:11 > 0:59:14- I remember this dish. Go on, then.- Right.
0:59:14 > 0:59:15And it's a classic,
0:59:15 > 0:59:17and it's beautiful.
0:59:17 > 0:59:20If you get it right, it's absolutely beautiful.
0:59:20 > 0:59:22Into there.
0:59:22 > 0:59:24Right, we've got the hollandaise,
0:59:24 > 0:59:25which is there.
0:59:25 > 0:59:27That will go in the oven.
0:59:28 > 0:59:29Like so.
0:59:30 > 0:59:33This goes in here. Do you want me to cook the spinach as well?
0:59:33 > 0:59:34- Suppose so, yeah.- Get on.
0:59:34 > 0:59:36Spinach, into a little bit of butter, please, James.
0:59:36 > 0:59:38Right, I'll do that. No problem.
0:59:38 > 0:59:40So how long would you give those in the oven, then?
0:59:40 > 0:59:43About five to six minutes, depending on the thickness of them.
0:59:43 > 0:59:45- Yeah.- OK. Just going to move this out the way.
0:59:45 > 0:59:48- How's your reduction going, James? - It's getting there. It's fine.
0:59:48 > 0:59:50Will you get on with it?!
0:59:50 > 0:59:52I love it. I stand here...
0:59:52 > 0:59:54I've got to the age now where I stand here,
0:59:54 > 0:59:58I don't do a lot and I let you run around.
0:59:58 > 0:59:59I'm glad you said that.
1:00:01 > 1:00:02- Yeah.- It's perfect.
1:00:02 > 1:00:04It's the ideal marriage, James.
1:00:04 > 1:00:07There's three million people that have noticed that. Yeah, go on.
1:00:07 > 1:00:09Can I have my serving plate like so?
1:00:09 > 1:00:12- Yeah.- Just getting ready. Spinach.
1:00:12 > 1:00:15- No, I've got it, I've got it. - OK. My jus is on. Don't do too much.
1:00:15 > 1:00:18- I'm on it.- Where's my mint...? I want to talk about mint jelly.
1:00:18 > 1:00:19OK. Talk about mint jelly, then.
1:00:19 > 1:00:22Mint jelly, obviously an essential thing, don't you think, Emma,
1:00:22 > 1:00:23to go with lamb?
1:00:23 > 1:00:27- You've got to have mint jelly, don't you?- Yes.- Yes.
1:00:27 > 1:00:31- Yes.- Now, look, can you see my little things here?
1:00:31 > 1:00:33Mint jelly balls, look.
1:00:33 > 1:00:34Aren't they lovely?
1:00:34 > 1:00:37Now, you do that very, very skilfully.
1:00:37 > 1:00:39- What's that?- Make those.
1:00:39 > 1:00:42You do it in a frozen...
1:00:42 > 1:00:45- Frozen rapeseed oil.- Yeah.
1:00:45 > 1:00:48Erm, and you make your mint jelly mix,
1:00:48 > 1:00:51as in equal quantities of cider, vinegar and sugar.
1:00:51 > 1:00:53- Yeah.- And then you squeeze it...
1:00:53 > 1:00:56Put it through a squeezy bottle and just swirl it round,
1:00:56 > 1:00:57frozen rapeseed oil,
1:00:57 > 1:00:59with a little bit of agar-agar to set it.
1:00:59 > 1:01:02- Yeah.- And that's it. This is good.
1:01:02 > 1:01:06Where's my blowtorch? You've got that. You better do that.
1:01:06 > 1:01:08- So that's your sauce.- Yeah.
1:01:08 > 1:01:10Which I've put the reduction in.
1:01:10 > 1:01:13- You reduce it right down, give it a spike.- Yeah.- That's that one.
1:01:13 > 1:01:17- Sauce is hot.- Yeah. - Sauce on the plate?- Yes, please.
1:01:17 > 1:01:20I might as well plate this up, I've done most of it.
1:01:20 > 1:01:23This will be interesting, me having a go at this one.
1:01:23 > 1:01:25I'll let you do that one, James.
1:01:25 > 1:01:26Again, I've got to that age.
1:01:28 > 1:01:30What age is that, then?
1:01:30 > 1:01:31I can't possibly tell you.
1:01:32 > 1:01:35That's a very rude question to ask somebody, James.
1:01:35 > 1:01:36You need to blow-torch that.
1:01:36 > 1:01:38Yes, go on, then. Hurry up!
1:01:43 > 1:01:46- Lovely. Did you season the hollandaise?- It's seasoned, yeah.
1:01:49 > 1:01:51Perfect. Perfect.
1:01:51 > 1:01:53Spinach going on top now.
1:01:53 > 1:01:54Yeah.
1:01:56 > 1:01:59I mean, when you put some hollandaise on, James,
1:01:59 > 1:02:02I mean, you put it on as if there's about enough for 100 people there.
1:02:03 > 1:02:06I mean, look. Look at you.
1:02:06 > 1:02:08What are you like?
1:02:08 > 1:02:11Look. How am I going to sit my one chop on there?
1:02:12 > 1:02:14Shall I put two on?
1:02:14 > 1:02:15Put two on.
1:02:15 > 1:02:19- Put two on.- So there's the lamb chops.- Yeah.
1:02:19 > 1:02:21Beautifully cooked, literally five minutes.
1:02:21 > 1:02:23- Do you want me to clean the plate?- Yes.
1:02:23 > 1:02:26After I've put my jus on, cos I'll make a mess again.
1:02:26 > 1:02:29- OK.- I don't think...
1:02:29 > 1:02:32things get much better than that.
1:02:32 > 1:02:33Always...
1:02:35 > 1:02:37That's lamb chops,
1:02:37 > 1:02:38summer truffle,
1:02:38 > 1:02:41sauce Choron, mint jelly, spinach.
1:02:45 > 1:02:48Oh, look out!
1:02:48 > 1:02:49Right. Over here.
1:02:49 > 1:02:52Ready. I'm ready!
1:02:52 > 1:02:55- And you've got that beautiful truffle on there as well.- Oh, wow!
1:02:55 > 1:02:57That looks incredible.
1:02:57 > 1:02:59- But the caul's quite crucial for that. It keeps it all...- Moist.
1:02:59 > 1:03:01Yeah, keeps it all moist.
1:03:01 > 1:03:04- Hopefully there's a little bit of pinkness in there.- There is.
1:03:04 > 1:03:07- And not very long to cook at all. - No. No. It's a great dish.
1:03:09 > 1:03:12- Happy with that?- Oh, my goodness.
1:03:12 > 1:03:14- Is it all right?- I love it.
1:03:14 > 1:03:15Oh, brilliant.
1:03:15 > 1:03:16That's delicious.
1:03:21 > 1:03:23That's one very happy Spice Girl.
1:03:23 > 1:03:24Well done, Galton.
1:03:24 > 1:03:26Now time for the omelette challenge,
1:03:26 > 1:03:28and today we have the magnificent Mary Berry
1:03:28 > 1:03:30taking on the superb Simon Rogan.
1:03:30 > 1:03:32And it's Simon's first go.
1:03:32 > 1:03:34Can he deliver a respectable time?
1:03:34 > 1:03:35Let's see.
1:03:35 > 1:03:36Now, Simon, it's your first time on here.
1:03:36 > 1:03:39Who would you like to beat - or just get on the board?
1:03:39 > 1:03:42I think it's just the taking part, it's not the winning.
1:03:42 > 1:03:44Yeah, right! Yeah, yeah. Mary?
1:03:44 > 1:03:46I'm quite happy to be right down the bottom.
1:03:46 > 1:03:49- Which is where you are! 52 seconds. - I know.- So, usual rules apply -
1:03:49 > 1:03:51three-egg omelette as fast as you can.
1:03:51 > 1:03:53Both ready? Three, two, one, go.
1:04:01 > 1:04:04- You been practising, or not?- No.
1:04:08 > 1:04:11Something tells me you might have been practising.
1:04:11 > 1:04:12GONG
1:04:12 > 1:04:13That was quick.
1:04:15 > 1:04:17- He hasn't done it already?- He has.
1:04:17 > 1:04:19Oh, I'm sorry about that.
1:04:21 > 1:04:24- Ow, it's hot.- You all right there?
1:04:24 > 1:04:26- I'm not rushing.- That's all right.
1:04:26 > 1:04:28I want it to be nice and brown underneath.
1:04:28 > 1:04:30- Yeah.- Still not set quite yet.
1:04:30 > 1:04:32- It's certainly brown.- All right.
1:04:32 > 1:04:35How did you do it so quickly?
1:04:35 > 1:04:37GONG
1:04:37 > 1:04:39- I bet that's going to be more delicious.- Look at that.
1:04:39 > 1:04:42- That looks messy!- Shall we have a taste of this one first?
1:04:44 > 1:04:45He's only taking a little.
1:04:48 > 1:04:51It's proper, though, isn't it?
1:04:51 > 1:04:52Yeah, it's proper.
1:04:52 > 1:04:55That's scrambled egg.
1:04:55 > 1:04:57- No, it's not.- That's set.
1:04:58 > 1:04:59Actually, it is set.
1:04:59 > 1:05:02- It's set, you see. - He's done well.
1:05:02 > 1:05:03Yeah, right, Mary.
1:05:05 > 1:05:07I couldn't go lower than I was last time.
1:05:07 > 1:05:10Mary. You were down here.
1:05:10 > 1:05:1252 minutes.
1:05:12 > 1:05:14LAUGHTER
1:05:16 > 1:05:17You're now in second.
1:05:17 > 1:05:22- You did it in 43.2, which puts you...- Well done.
1:05:24 > 1:05:28..unfortunately, it puts you on the same level, but just over here.
1:05:28 > 1:05:31Right. Simon.
1:05:36 > 1:05:39- Something tells me you've been practising.- No. Not at all.
1:05:39 > 1:05:45- Why?- You did it very, very quick. - Really?- Yeah.- OK.
1:05:45 > 1:05:51Quicker than most of these lot but just outside the top ten.
1:05:51 > 1:05:54You're now in position 11. 19.08.
1:05:54 > 1:05:57- Not bad, I'm happy with that. - Well done.
1:06:02 > 1:06:04Well done all round.
1:06:04 > 1:06:08Simon nailed it first time and Mary, she did wonderfully.
1:06:08 > 1:06:10Mary always does!
1:06:10 > 1:06:13Now time for Ken Hom, who isn't happy cooking just one dish,
1:06:13 > 1:06:15so he's doing three.
1:06:15 > 1:06:17To celebrate Chinese New Year, it's the brilliant,
1:06:17 > 1:06:20the legend, Mr Ken Hom. Great to have you on the show.
1:06:20 > 1:06:22- Happy New Year.- Thank you.
1:06:22 > 1:06:24- Happy New Year.- What are we doing?
1:06:24 > 1:06:28- Something really simple.- I'll turn that steamer down a little bit.- Yes.
1:06:28 > 1:06:30That's a good idea.
1:06:30 > 1:06:31We're going to steam scallops.
1:06:31 > 1:06:34While I'm doing this, you can actually help me
1:06:34 > 1:06:38by chopping all these sorts of things that will go in the sauce.
1:06:38 > 1:06:40- I've got lots of things to chop. - Exactly.
1:06:40 > 1:06:44Chinese cooking is a lot of chopping but very fast cooking.
1:06:44 > 1:06:48- It is.- I'm going to steam the scallops in a heat-proof plate.
1:06:48 > 1:06:53There's some water inside the wok like that.
1:06:53 > 1:06:57- Going to turn that up. - There you go.- Yes.
1:06:57 > 1:06:59Cover that and let that steam.
1:06:59 > 1:07:04We're going to do this pineapple rice,
1:07:04 > 1:07:07which I learned how to do in Yunnan province,
1:07:07 > 1:07:09where I went with Ching.
1:07:09 > 1:07:14We had such a really wonderful time filming in China.
1:07:14 > 1:07:15It was amazing.
1:07:15 > 1:07:18- It was a lot of work. - It was good?
1:07:18 > 1:07:21Yes. It was a lot of work and it was quite intense.
1:07:21 > 1:07:26- I learned not only Chinese food but wine.- Wine?- From Ken.
1:07:26 > 1:07:31Right. It's the only thing that kept us from going crazy sometimes.
1:07:33 > 1:07:37I always think of Chinese cooking a bit like Indian food,
1:07:37 > 1:07:41as in the country's split into so many different styles.
1:07:41 > 1:07:43- Yes.- When you go to India,
1:07:43 > 1:07:46there are so many different cultures and styles of cooking.
1:07:46 > 1:07:47Is China the same?
1:07:47 > 1:07:49Both of us, we learned a lot,
1:07:49 > 1:07:53things we never saw before or even heard of.
1:07:53 > 1:07:56How people... Things that people made.
1:07:56 > 1:08:00Sometimes I think Ching was sceptical, as I was,
1:08:00 > 1:08:02where you say, "What's that?"
1:08:02 > 1:08:08We actually discovered a lot of good food and delicious dishes
1:08:08 > 1:08:11and spices and chillies.
1:08:11 > 1:08:14The array is really incredible.
1:08:14 > 1:08:17- In Szechuan, remembering when we were there.- It's amazing.
1:08:17 > 1:08:20Where would people go if you want to travel?
1:08:20 > 1:08:23David travels more than most, where would he go on his
1:08:23 > 1:08:26- travels to find the best Chinese food, then?- Ah...
1:08:26 > 1:08:29- Ah!- That's... - Do we keep it a secret?
1:08:29 > 1:08:32- That's misleading.- Well...
1:08:32 > 1:08:35I think you could go, I would say...
1:08:35 > 1:08:37No, actually for me it's the south.
1:08:37 > 1:08:41- Yeah, for Ken I think Guangzhou, right?- Yes.- The Cantonese cuisine.
1:08:41 > 1:08:44It's probably the lightest.
1:08:44 > 1:08:46Amazing.
1:08:46 > 1:08:48In Szechuan, which we were so cold,
1:08:48 > 1:08:51it's unbelievable how cold we were. So damp.
1:08:51 > 1:08:55The Szechuan peppercorns - we understood and learned why
1:08:55 > 1:09:00- people eat so much spices, just to ward off the damp.- Yep.
1:09:00 > 1:09:02Right, OK.
1:09:02 > 1:09:05You're probably the busiest chef I know of because, you know,
1:09:05 > 1:09:07the restaurant chains are expanding,
1:09:07 > 1:09:11- you've got something new lined up in Rio of all places.- Yes.
1:09:11 > 1:09:17I might be doing a restaurant in Rio de Janeiro, on the Copacabana.
1:09:17 > 1:09:22That would be really quite fantastic because the Brazilians are
1:09:22 > 1:09:26just beginning to get into Chinese cooking.
1:09:26 > 1:09:30- China is Brazil's newest best friend.- Right.
1:09:30 > 1:09:33It's very, very nice for me.
1:09:33 > 1:09:36Actually, what's nice about Chinese food there is, it's less
1:09:36 > 1:09:42heavy because Brazilian food is actually quite heavy and stodgy.
1:09:42 > 1:09:46- Right.- Because it comes from the Portuguese.
1:09:46 > 1:09:49When the pork is cooked like that,
1:09:49 > 1:09:53I'm adding a little bit of sesame oil and soy sauce to that.
1:09:54 > 1:09:56What would be the common mistake?
1:09:56 > 1:09:59Talking about when people are trying Chinese food at home,
1:09:59 > 1:10:03it's that addition of sesame oil to frying rather than groundnut oil.
1:10:03 > 1:10:06Yes, but you shouldn't cook with sesame oil.
1:10:06 > 1:10:10It's used as a flavouring. Ginger.
1:10:10 > 1:10:15We'll put that in there and cook that over a really high heat.
1:10:15 > 1:10:19So Chinese New Year is tomorrow, it's the year of the snake.
1:10:19 > 1:10:20What does that tell us?
1:10:20 > 1:10:23Well, it tells us that...
1:10:23 > 1:10:26- Eat snake soup.- Right.
1:10:26 > 1:10:28The snake is beautiful and wise.
1:10:28 > 1:10:32- The snake is...?- The snake is very beautiful and very wise.
1:10:32 > 1:10:35- So you have a beautiful and wise year.- Right.
1:10:35 > 1:10:36Do you know what you are?
1:10:36 > 1:10:40Well, I'm confused, actually.
1:10:40 > 1:10:41When were you born?
1:10:41 > 1:10:45I was born in March, March 27, I'm an Arian.
1:10:45 > 1:10:47- What year?- '71.- '71.
1:10:47 > 1:10:52- You're a pig.- They're beautiful.
1:10:52 > 1:10:54Pigs - they love luxury.
1:10:54 > 1:10:58They're honest with those in their lives.
1:10:58 > 1:11:02Loyal and sincere and expect others to do the same. There you go.
1:11:02 > 1:11:07- That's great.- Very good with money. - That's going to be handy.
1:11:09 > 1:11:14- Right, the scallops are there. - Yeah, the scallops are finished.
1:11:14 > 1:11:18What I love about this is how quick it is to cook the scallops and
1:11:18 > 1:11:23- of course you should never overcook them, right? As you know.- Exactly.
1:11:23 > 1:11:28Often the little ones are quite difficult to cook quite quickly.
1:11:28 > 1:11:32Steaming is really nice because it keeps them from overcooking.
1:11:32 > 1:11:36- It keeps them moist. We need a platter for that.- I can do that.
1:11:36 > 1:11:40- There you go. - That would be very nice. OK.
1:11:43 > 1:11:46We'll put the scallops on there.
1:11:46 > 1:11:50What we have for the sauce is right there, some rice wine,
1:11:50 > 1:11:53soy sauce, and I'm just heating some oil.
1:11:53 > 1:11:57- Do you want some ginger in there or not?- No.
1:11:57 > 1:11:59LAUGHTER
1:12:01 > 1:12:04- Are you sure?- Yes, yes.- Everything but ginger.- Yes, I want Ginger.
1:12:04 > 1:12:09- I thought you did.- Sorry. Thank you. It's old age.
1:12:14 > 1:12:16OK, well, that is...
1:12:16 > 1:12:20Stir this pork and ginger around.
1:12:20 > 1:12:26At this moment I'm adding cooked rice that's nice and cold.
1:12:26 > 1:12:31Just let that cook over a very high heat.
1:12:35 > 1:12:40- We toss that. Actually... - So this is the precooked rice?
1:12:40 > 1:12:45Yes, precooked rice which is getting really hot again.
1:12:45 > 1:12:48- That's that one.- That's good.
1:12:48 > 1:12:50Let's put the scallops here.
1:12:50 > 1:12:53We have this lovely corn.
1:12:53 > 1:12:58Why is it important the rice is cold when you're doing this?
1:12:58 > 1:13:02Because if you're doing fried rice it needs to be cooked first,
1:13:02 > 1:13:06but if it's hot, it will actually stick together.
1:13:06 > 1:13:09This is the mistake a lot of people make when they're actually
1:13:09 > 1:13:13- cooking rice. Isn't that right, Ching?- Yeah, that's right.
1:13:13 > 1:13:16If you're doing sticky rice then it doesn't really matter because
1:13:16 > 1:13:19it sticks together anyway but any other rice, like Ken says,
1:13:19 > 1:13:23it makes it really, when it's cold and it hits the wok,
1:13:23 > 1:13:27it goes all nice and crispy on the outside edges.
1:13:27 > 1:13:32You want that nice sort of wonderful...
1:13:34 > 1:13:39..smoky flavour that goes into the rice.
1:13:39 > 1:13:41- I'll put that in there.- Thank you.
1:13:41 > 1:13:44- This hot oil you're going to do, pour it over the top?- Right.
1:13:44 > 1:13:46As soon as it gets hot and smoking.
1:13:46 > 1:13:52I think Ching and I discovered that in China how popular corn is.
1:13:52 > 1:13:55It's really interesting because it comes from, of course,
1:13:55 > 1:14:00like chillies, it comes from the New World.
1:14:00 > 1:14:05The adoption of corn in China really changed agriculture.
1:14:05 > 1:14:09- Yeah?- A lot of people to actually grow food in areas they
1:14:09 > 1:14:12- couldn't grow food before.- Right.
1:14:12 > 1:14:14What about doing stir-fries?
1:14:14 > 1:14:15Anything you attempt at home?
1:14:15 > 1:14:17I was saying to Ken before we came on air,
1:14:17 > 1:14:21I had one of his woks back when I was an aspiring young racing driver.
1:14:21 > 1:14:23That's why I love him.
1:14:23 > 1:14:27The thing I loved about it, one, you could cook everything in it and two,
1:14:27 > 1:14:28you could eat out of it
1:14:28 > 1:14:31so you didn't have to do the washing up afterwards.
1:14:31 > 1:14:34So for a single guy, just having left home with your mum cooking...
1:14:34 > 1:14:37So, yeah, that was only time I did cooking.
1:14:37 > 1:14:40- Save the washing up as well. Right. - Actually, you can cook that.
1:14:40 > 1:14:44- OK, what am I putting in here? - Just a little bit of oil.
1:14:44 > 1:14:48A touch of oil. That's in there.
1:14:48 > 1:14:50OK. Add your chillies.
1:14:50 > 1:14:53Chillies gone in. Going in.
1:14:53 > 1:14:58I think this is the first time we've had three wok dishes. And the corn.
1:14:58 > 1:15:01- That goes in?- Yes. Oh. - JAMES COUGHS
1:15:01 > 1:15:02OK.
1:15:02 > 1:15:04KEN AND CHING LAUGH
1:15:04 > 1:15:07It's fine(!) Can I pour that oil onto there?
1:15:07 > 1:15:10Yes. All these young people...
1:15:10 > 1:15:12- HE LAUGHS - Oh!
1:15:12 > 1:15:13JAMES STILL COUGHING
1:15:13 > 1:15:15- Are you sure you're all right?- Fine!
1:15:15 > 1:15:17- Want a bit of sugar in there?- Yes.
1:15:17 > 1:15:19A little bit of sugar.
1:15:19 > 1:15:23I tell you what the sugar is for, it's for the chillies.
1:15:23 > 1:15:25That's enough.
1:15:26 > 1:15:28A little bit of stock.
1:15:28 > 1:15:32Keep that moist. Salt and pepper.
1:15:32 > 1:15:35JAMES COUGHS KEN LAUGHS
1:15:35 > 1:15:38- OK?- I'm not.- The chilli fumes...
1:15:39 > 1:15:40- Black pepper?- Yeah.
1:15:40 > 1:15:44Ken is immune to it. Love how you're immune to it, Ken!
1:15:44 > 1:15:48- Coriander, in there not?- No. Yeah. - Yes, no, yes?
1:15:48 > 1:15:50A little bit, why not? That's fine.
1:15:50 > 1:15:53Yes. Might as well.
1:15:55 > 1:16:00OK, pour this over the scallops.
1:16:00 > 1:16:04The sauce, lovely, beautiful sauce.
1:16:06 > 1:16:08I think David would really love this.
1:16:08 > 1:16:10JAMES COUGHS
1:16:10 > 1:16:12Even the crew's gone...
1:16:12 > 1:16:14There's a lot of chilli in there.
1:16:14 > 1:16:19- That'll wake you up. - Remember, this is a live show.- Yeah.
1:16:19 > 1:16:22Tell me about it! Right.
1:16:22 > 1:16:24I think that's everything we've got in there.
1:16:24 > 1:16:28- If you notice, Ching and I are the only ones not coughing.- I know.
1:16:30 > 1:16:34- There you have it, your last one. - Yes. A good Scottish dish here.
1:16:36 > 1:16:39You know, David, I'm half Scottish - my name Ken, right?
1:16:41 > 1:16:44- Lovely.- So that's the pineapple gone in there. Just coriander.
1:16:44 > 1:16:48Yes, if you are vegetarian, don't put in the meat.
1:16:48 > 1:16:54Simple as that, which is really what is nice about this kind of cooking.
1:16:54 > 1:16:56Did you put light soy or dark soy?
1:16:56 > 1:16:59That's just light soy.
1:16:59 > 1:17:01So tell us what those three dishes are.
1:17:01 > 1:17:05Dishes are - steamed scallops, with this wonderful, lovely sauce,
1:17:05 > 1:17:08stir-fry spicy corn, fresh corn...
1:17:08 > 1:17:11- Yeah.- ..and pineapple rice. - Pineapple rice.
1:17:11 > 1:17:13- Perfect.- Three dishes, all done.
1:17:18 > 1:17:21There's a little ripple over there.
1:17:21 > 1:17:24- Bring the fork.- Sorry, I was going to say round of applause.- Yeah.
1:17:24 > 1:17:28You've got to dive into this one. Tell us what do you think.
1:17:28 > 1:17:30- These are quite spicy, David. - That's gorgeous.
1:17:30 > 1:17:34- Beautiful. - I love the steam.- Yeah.
1:17:34 > 1:17:35Thank you.
1:17:35 > 1:17:38It's because we can't afford the heating.
1:17:38 > 1:17:39Dive in.
1:17:39 > 1:17:42Tell us what you think, whichever one you think.
1:17:42 > 1:17:46I'm a fan of this pineapple rice because I had the pleasure of
1:17:46 > 1:17:48trying it when Ken made chicken with pineapple rice in Yunnan and
1:17:48 > 1:17:50it was amazing.
1:17:50 > 1:17:53I have to say this sweetcorn is good for diets with chopsticks.
1:17:53 > 1:17:56- It'll take a while to eat. What do you reckon?- Do you want a spoon?
1:17:56 > 1:17:58They're great, steamed scallops, hm?
1:17:58 > 1:18:01- Lovely.- That dressing with the hot oil on top.
1:18:01 > 1:18:04You probably grew up with things like steamed scallops.
1:18:04 > 1:18:09- Yeah, absolutely. Beautiful, nice, tender. Lovely.- There you go.
1:18:14 > 1:18:17I have to tell you, I love that James was completely overwhelmed by
1:18:17 > 1:18:20the chilli fumes and Ken just carried on unaffected.
1:18:20 > 1:18:22Absolutely brilliant.
1:18:22 > 1:18:25Now, when actor Nick Frost came to the studio to face his food heaven
1:18:25 > 1:18:27or food hell, he was potty for pork.
1:18:27 > 1:18:30But would he have to cope with quail? Let's find out.
1:18:30 > 1:18:33Nick, just remind us your food heaven.
1:18:33 > 1:18:35- It's looking at you there, pork belly.- Yeah, pork belly.
1:18:35 > 1:18:38Rolled and roasted so the crackling is nice and crispy, moist inside.
1:18:38 > 1:18:42With a lovely dish of buttered leeks, a toasted brioche inside,
1:18:42 > 1:18:44topped with Gruyere cheese and cream
1:18:44 > 1:18:46- and butter and everything that's nice.- Lovely.
1:18:46 > 1:18:49You've got these little quaily things.
1:18:49 > 1:18:52Spatchcock quail, tandoori spices.
1:18:52 > 1:18:53Little raita.
1:18:53 > 1:18:56How do you think this lot have decided?
1:18:56 > 1:18:58We know what everyone at home wanted - 2-1 to heaven.
1:18:58 > 1:19:00I just hope that food wins at the end of the day.
1:19:00 > 1:19:01Have they stuck with you?
1:19:01 > 1:19:04Unfortunately, some of them didn't stick with you.
1:19:04 > 1:19:06- It's 4-3 to hell. - Oh, well. Never mind.
1:19:06 > 1:19:08You can blame these lot. Lose that out of the way.
1:19:08 > 1:19:10You take it away in front of me.
1:19:10 > 1:19:13Exactly. It's just like Bullseye. When they've got a speedboat on...
1:19:13 > 1:19:16Here's what you could have eaten!
1:19:16 > 1:19:18Right, we'll get this on first of all.
1:19:18 > 1:19:21- You're a keen cook so you can help me do it.- Absolutely.
1:19:21 > 1:19:25- What do you want me to do? - We'll start doing these spices.
1:19:25 > 1:19:29- We'll get these...- This is the spatchcock?- These are the quail.
1:19:29 > 1:19:32We'll get these on first of all.
1:19:32 > 1:19:34- The reason we spatchcock it in the first place...- It cooks quicker.
1:19:34 > 1:19:38It cooks much quicker. Great for barbecues and stuff like that.
1:19:38 > 1:19:41So we get that on first of all. Leave that for a second.
1:19:41 > 1:19:44Meanwhile, we'll get on and marinade our quail.
1:19:44 > 1:19:47We'll prepare our quail. You can learn how to spatchcock quail.
1:19:47 > 1:19:48Yeah. What do you want me to do?
1:19:48 > 1:19:52You spatchcock quail purely because it cooks quicker.
1:19:52 > 1:19:53You've got the breast part here.
1:19:53 > 1:19:56Turn the quail over, then you use a pair of scissors.
1:19:56 > 1:19:58You can do this with chicken as well.
1:19:58 > 1:20:01I do this when I do a Moroccan thing at home.
1:20:01 > 1:20:03Yeah, it's really nice with the spices and stuff like that.
1:20:03 > 1:20:07You cut out that central part of the bone.
1:20:07 > 1:20:12- Cut that out.- Yep.- Turn it over. That... Press down.
1:20:12 > 1:20:15- Look at that. - ..is spatchcocked.
1:20:15 > 1:20:18- That's very attractive. - Off you go. Do them.
1:20:18 > 1:20:22Meanwhile, I'll get our quail in the oven. So turn that over.
1:20:22 > 1:20:27That's going to go in a really hot oven now. In the griddle pan.
1:20:27 > 1:20:30We mentioned T-bone steak earlier,
1:20:30 > 1:20:32that's how you do a T-bone steak, get yourself
1:20:32 > 1:20:36a nice hot griddle pan, seal it like that, straight in the oven.
1:20:36 > 1:20:38That's it. Cut out the central bit.
1:20:38 > 1:20:42- Pull all that out.- Pull it all out.
1:20:42 > 1:20:46You can do this with chicken, like I said, it's great for barbecues and
1:20:46 > 1:20:48- stuff.- There we go. Clean that up.- That's it.
1:20:48 > 1:20:50There's a sink if you want to wash your hands.
1:20:50 > 1:20:55- Thanks very much.- That's your little quail that's been spatchcocked.
1:20:55 > 1:20:57We're going to spice this up.
1:20:57 > 1:21:00These boys over here have gone back to college and are doing
1:21:00 > 1:21:04small little brunoise in their little raita.
1:21:04 > 1:21:06Raita's got some yoghurt, mint,
1:21:06 > 1:21:09they're going to put in some spices.
1:21:09 > 1:21:11We've got some ground cumin and ground coriander.
1:21:11 > 1:21:15They'll get mixed together with the yoghurt. Some mint and lemon juice.
1:21:15 > 1:21:18- Is that all right, sir?- Can you check that? Is that brunoise?
1:21:18 > 1:21:22- Is that paysanne?- It's little long bits. That's all right.
1:21:22 > 1:21:24It's smaller than yours anyway. LAUGHTER
1:21:24 > 1:21:26We've got some fennel in there.
1:21:26 > 1:21:28What are we talking about here?
1:21:28 > 1:21:30We've got onion, lemon juice,
1:21:30 > 1:21:33olive oil. The whole lot gets mixed together, nice little salad.
1:21:33 > 1:21:37In here now, we're going to do our spices. He's nicked my bowl.
1:21:37 > 1:21:40Excuse me a second. DISHES CLATTER
1:21:40 > 1:21:42You took the bowl that I needed. Right. In there.
1:21:42 > 1:21:46We're there. Can you crush me some garlic? That would be great.
1:21:46 > 1:21:49The spices - we've got a variety of different spices in here.
1:21:49 > 1:21:51Do you want to do that stuff with the salt thing?
1:21:51 > 1:21:54- You can do a bit of salt, if you want.- Shall I just chop it?
1:21:54 > 1:21:56No. If you want to do that salt thing.
1:21:56 > 1:22:00First time ever I don't have to do anything. There you go.
1:22:00 > 1:22:03Right, spices, garam masala, chilli, ground coriander and cumin,
1:22:03 > 1:22:05mix it together.
1:22:05 > 1:22:10Then we'll grate some ginger. You can chop all that lot up.
1:22:10 > 1:22:13- I could just have used that Microplane.- I'll go over here.
1:22:13 > 1:22:15Then we grate this ginger.
1:22:15 > 1:22:18You can grate this ginger with the skin on and everything in here.
1:22:18 > 1:22:21This is purely a marinade.
1:22:21 > 1:22:25- Do you want that salt in there? - Yeah.
1:22:25 > 1:22:28Have a bit of that table salt.
1:22:28 > 1:22:34Then we just grate this, skin and all, straight in here like that.
1:22:34 > 1:22:40When you were doing the movie, that CGI must be quite difficult to do.
1:22:40 > 1:22:46Erm, after a couple of days you kind of get used to it, but for
1:22:46 > 1:22:49a finished, you know, Paul the Alien,
1:22:49 > 1:22:53you have to do seven or eight things while you're shooting to get there,
1:22:53 > 1:22:55so you shoot it with nothing,
1:22:55 > 1:22:57then you shoot it with a small man in a green suit,
1:22:57 > 1:23:01then a child in a blue suit, then a man will come in and hold
1:23:01 > 1:23:04a grey ball and then there will be a puppet and two red lights.
1:23:04 > 1:23:07So you have to shoot all of that to be able to put it altogether.
1:23:07 > 1:23:09The technology is going so much...
1:23:09 > 1:23:12I mean, you finished your bits, what two years ago?
1:23:12 > 1:23:15Yeah, 18 months ago, we've just been waiting for the double
1:23:15 > 1:23:19negatives with the guys that did Paul to finish it.
1:23:19 > 1:23:21- It takes it that long?- Yeah.
1:23:21 > 1:23:25The idea is you want to make sure the alien is actually...
1:23:25 > 1:23:26looks proper.
1:23:26 > 1:23:29If it's no good, you're finished immediately,
1:23:29 > 1:23:32- so it's worth the time, you know. - Yes.
1:23:32 > 1:23:34Right. We've got our spices together.
1:23:34 > 1:23:37- How we doing with that garlic? - Yeah.- That's great.
1:23:37 > 1:23:38That's all right. Pretty good.
1:23:38 > 1:23:41We can add our full fat yoghurt to that as well.
1:23:41 > 1:23:43- All of it?- Yes. All in there.
1:23:43 > 1:23:46It'll actually start to change colour a little bit.
1:23:46 > 1:23:48You can at this point put a little bit of lemon or a touch
1:23:48 > 1:23:50of lime in there, if you wanted to.
1:23:50 > 1:23:54If you're doing tandoori chicken or anything like that, it's a great way
1:23:54 > 1:23:57to do it, especially on a chargrill where you get that charred flavour.
1:23:57 > 1:23:58Yeah.
1:23:58 > 1:24:01Because normally you'd have a tandoor, which we've actually
1:24:01 > 1:24:02had on Saturday kitchen before.
1:24:02 > 1:24:05Just before Christmas we got a tandoor in here,
1:24:05 > 1:24:08you get that charriness. You get that from a griddle pan.
1:24:08 > 1:24:11Take out a bit of quail like that. You can just mix all that up.
1:24:11 > 1:24:13- OK.- Get your hands in there.
1:24:13 > 1:24:17I don't think you can afford to be prissy when you're cooking.
1:24:17 > 1:24:20- Are we going to put this in the fridge for a bit?- We are.
1:24:21 > 1:24:25There you go. They're going to literally go in the fridge now.
1:24:25 > 1:24:29These want to go in roughly overnight if possible,
1:24:29 > 1:24:32literally you can chargrill them,
1:24:32 > 1:24:35alternatively you can barbecue them which is great.
1:24:35 > 1:24:40- Right, over here, I've got to pick out...- Do you want this off, Chef?
1:24:40 > 1:24:43Yes, please. In fact we'll have it full-on cos I'll... What's that?
1:24:43 > 1:24:45It shouldn't be there.
1:24:48 > 1:24:50- You're pretty fussy. - Well, you know what I mean?
1:24:50 > 1:24:52This is our little...
1:24:52 > 1:24:55Have you seasoned that? Bit of salt.
1:24:55 > 1:24:57- Have you seasoned that one?- Yep.
1:24:57 > 1:24:59I'll just check it for you, James.
1:25:00 > 1:25:03- Yeah, that's good. - Is that all right? That salt.
1:25:03 > 1:25:07We've got our yoghurt here which has got the spices in which you put in.
1:25:07 > 1:25:12- Lemon juice?- Lemon juice, cumin and a little bit of coriander.
1:25:12 > 1:25:14- What happened to the mint? - In here.- OK.
1:25:14 > 1:25:16Did you want mint in there?
1:25:16 > 1:25:18No...I did really, but it's fine.
1:25:20 > 1:25:22It's always about the mint.
1:25:22 > 1:25:24THEY LAUGH
1:25:24 > 1:25:26Have you used this stuff before?
1:25:26 > 1:25:28This is the Gucci black dress of cookery.
1:25:28 > 1:25:31- You're seeing it right here. - It's nice.
1:25:31 > 1:25:34- Thank you very much. - These are coriander shoots.
1:25:34 > 1:25:35Wow, that's amazing(!)
1:25:35 > 1:25:38LAUGHTER
1:25:38 > 1:25:41- They're quite punchy, aren't they? - Shall we do the plates?
1:25:41 > 1:25:44- These are little coriander cresses. - I grow my own coriander.
1:25:48 > 1:25:51So much tension. I was going to dress it for you.
1:25:51 > 1:25:55- It's the Yorkshire-Lancashire thing. - Don't want you overworking.- Right.
1:25:55 > 1:25:58A little bit of this raita.
1:25:58 > 1:26:01- That's really good raita.- Yep.
1:26:01 > 1:26:05- Oh!- And then...- You're going to love it.- ..cos these lot are here,
1:26:05 > 1:26:08and they've got two Michelin stars between them.
1:26:08 > 1:26:10Just keep them at home...
1:26:10 > 1:26:13- Do you want me to get that quail out?- ..makes them happy.
1:26:13 > 1:26:15- Quail.- Hot doors!
1:26:15 > 1:26:17Straight out on to here.
1:26:19 > 1:26:22- There you go. Straight on there. - Look at that.
1:26:22 > 1:26:26Then we get a little bit of this oil.
1:26:27 > 1:26:31You wouldn't normally put oil on top of a griddle pan, but just
1:26:31 > 1:26:33going to colour these up a little bit.
1:26:33 > 1:26:36- Because it just goes flat?- Yeah, otherwise you're defeating
1:26:36 > 1:26:39the object, really, but the secret of it is you get this charring.
1:26:40 > 1:26:43For someone who's not a quail fan,
1:26:43 > 1:26:47straight away I'm looking at that and thinking,
1:26:47 > 1:26:49- "That is accessible to me." Know what I mean?- Yeah!
1:26:49 > 1:26:52LAUGHTER
1:26:52 > 1:26:55- Are you happy with that?- Yes, it's like a barbecue, innit?- Yeah.
1:26:55 > 1:26:58The secret of it is, you can do this on a barbecue,
1:26:58 > 1:26:59you can have it like this.
1:26:59 > 1:27:02Nice and simple but get a bit of colour on there.
1:27:02 > 1:27:03The one you did looks terrible.
1:27:03 > 1:27:06- LAUGHTER - It's all stuck.
1:27:09 > 1:27:11He's checking it now.
1:27:11 > 1:27:16- You're just tenderising it, James? - Yeah. Right.
1:27:16 > 1:27:19I'm going to put some of the spices on for you.
1:27:19 > 1:27:21Take some of this lot off.
1:27:21 > 1:27:26- I think this is the best bit. - Want a spoon, Chef?- There you go.
1:27:26 > 1:27:28Let's get all these little...bits.
1:27:28 > 1:27:32Right. Put that one there, the old quail.
1:27:32 > 1:27:35Yeah. Look at that.
1:27:35 > 1:27:37That's like the crackling, that.
1:27:37 > 1:27:40- It's a good job you were there, Kevin.- Wasn't it?!
1:27:40 > 1:27:43A few bits of cresses like that.
1:27:45 > 1:27:48- There you have it.- Lovely.
1:27:48 > 1:27:50- Well done.- Roast quail.
1:27:50 > 1:27:52Dive into that, boys.
1:27:52 > 1:27:54It's not really my thing!
1:27:54 > 1:27:56- Tell us what you think.- OK...
1:27:56 > 1:27:59- Girls, do you want to bring over the glasses, please?- Go first.
1:27:59 > 1:28:01- What do you reckon? - I'm not going to moan.
1:28:01 > 1:28:03I'm not going to complain. It's very nice.
1:28:03 > 1:28:06Quail nowadays is farmed, so wild quail is a protected species.
1:28:06 > 1:28:09So you get farmed quail now, so it's not hung so much
1:28:09 > 1:28:12- as it used to be. Happy with that? - Delicious.
1:28:12 > 1:28:14You've got some wine to go with it.
1:28:14 > 1:28:16Girls, it doesn't look like you're going to get any of this.
1:28:16 > 1:28:18- There you go, have the bottle, darling.- Thank you. Cheers.
1:28:22 > 1:28:24I have to tell you,
1:28:24 > 1:28:26I'm really impressed with Nick's chopping skills.
1:28:26 > 1:28:28Maybe we should get him back on the show as a cook! Maybe!
1:28:28 > 1:28:31I'm afraid that's all we've got time for on today's Best Bites.
1:28:31 > 1:28:34I hope you enjoyed taking a look back at some delicious dishes
1:28:34 > 1:28:36from the Saturday Kitchen store cupboard.
1:28:36 > 1:28:38Have a fantastic week and I'll see you soon.