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