0:00:02 > 0:00:05Good morning! I've got some absolutely fantastic recipes lined up for you today,
0:00:05 > 0:00:07so there's only one thing you need to do - kick back,
0:00:07 > 0:00:10relax and enjoy some of my Saturday Kitchen Best Bites.
0:00:31 > 0:00:33Welcome to the show.
0:00:33 > 0:00:36We have some top-notch celebrities and superb chefs cooking some
0:00:36 > 0:00:37mouthwatering dishes.
0:00:37 > 0:00:40You're not going to want to miss any of it.
0:00:40 > 0:00:43So, coming up on today's show, James Martin cooks
0:00:43 > 0:00:47a pan-fried lemon sole with a bean stew for the lovely Emma Bunton.
0:00:47 > 0:00:50Martin Blunos cooks up an ultimate winter warmer.
0:00:50 > 0:00:54He dishes up a winter warming casserole of bacon with veggies and dumplings.
0:00:54 > 0:00:57And then it's over to Stephen Terry, whose knocking up a bit of gnocchi.
0:00:57 > 0:01:01He makes the gnocchi using baked potatoes and serves them with
0:01:01 > 0:01:04a delicious rich sausage sauce and bitter leaves.
0:01:04 > 0:01:06Battling it out for omelette challenge glory,
0:01:06 > 0:01:09we have Atul Kochhar v Jun Tanaka.
0:01:09 > 0:01:12And with only two seconds between them, it's all to play for.
0:01:12 > 0:01:14Then it's over to Anna Jones.
0:01:14 > 0:01:16She's showing us how to make healthy style pancakes.
0:01:16 > 0:01:18Is there such a thing?
0:01:18 > 0:01:22The pancakes are full of banana and blueberries and pecans but made with no eggs.
0:01:22 > 0:01:25Great for a healthy start to 2017.
0:01:25 > 0:01:29And finally, the American actress Rashida Jones faces her
0:01:29 > 0:01:31food heaven or food hell. Did she get her food heaven,
0:01:31 > 0:01:33dark chocolate fondant with hot chocolate sauce?
0:01:33 > 0:01:37Or did she get her food hell, chicken Caesar salad with crunchy grapes,
0:01:37 > 0:01:39spicy pecans and rosemary croutons?
0:01:39 > 0:01:42You can find out what she got at the end of the show.
0:01:42 > 0:01:45But first, it's over to the magnificent Michael Caines,
0:01:45 > 0:01:48who is serving up a sumptuous honey roasted duck.
0:01:49 > 0:01:52Our first guest chef has been winning awards for his food
0:01:52 > 0:01:54for over 20 years.
0:01:54 > 0:01:56His restaurant at Gidleigh Park Hotel has won two Michelin
0:01:56 > 0:01:59stars and he's just been awarded an MBE for all his efforts.
0:01:59 > 0:02:02Fantastic. Great to have him back to Saturday Kitchen, of course,
0:02:02 > 0:02:04- Michael Caines. Good to see you. - Nice to be here.
0:02:04 > 0:02:07Good to have you on the show. What are you cooking?
0:02:07 > 0:02:09We're going to cook the roasted duck,
0:02:09 > 0:02:11we're going to honey roast it but what I want to do first is
0:02:11 > 0:02:14actually get that skin nice and crispy. So, just season it first.
0:02:14 > 0:02:17- Tell us about the duck here.- Well, absolutely.- Barbary duck, yeah?
0:02:17 > 0:02:21It is. This is a nice, this is just a large fillet, as you can see,
0:02:21 > 0:02:24what I've done is scored the skin so it goes crispy but the
0:02:24 > 0:02:27actual duck itself, this is a Barbary duck, it is quite
0:02:27 > 0:02:30a large fillet, if you get a Gressingham, it's slightly smaller.
0:02:30 > 0:02:33This will actually do about two portions,
0:02:33 > 0:02:35it's a fairly large duck itself...
0:02:35 > 0:02:39- It's quite a large duck, isn't it, this one? A French breed?- It is.
0:02:39 > 0:02:42- Do you want some olive oil?- It is a bit of a French breed.
0:02:42 > 0:02:46But these days, you know, if you ask a supplier what their breed is, they don't often tell you.
0:02:46 > 0:02:49You don't need a lot of oil in the pan because obviously the
0:02:49 > 0:02:52- duck breast itself will render down. - PAN SIZZLES
0:02:52 > 0:02:57If anybody's seen pictures of these, these are the quite large black ones with the red face...
0:02:57 > 0:03:00That's right. And, of course, you get wild duck as well,
0:03:00 > 0:03:02- but that's something different again.- Yeah.
0:03:02 > 0:03:03- I'm going to need some shallots, James.- OK.
0:03:03 > 0:03:05- So, this is for our little fricassee.- Absolutely.
0:03:05 > 0:03:08So, we're going to use some butter, some wild mushrooms,
0:03:08 > 0:03:09which are just coming in.
0:03:09 > 0:03:14We've got some chanterelle here, some pied de mouton, some little...
0:03:14 > 0:03:16- A selection, really. Get what you can these days.- Yeah.
0:03:16 > 0:03:19Got some water, a little bit of lemon juice and some tarragon,
0:03:19 > 0:03:20which we're going to scent.
0:03:20 > 0:03:22- So, we're going to make a fricassee. - Lovely.
0:03:22 > 0:03:24That means basically you're making something
0:03:24 > 0:03:27and you're going to use, you know, the cooking juices for its sauce.
0:03:27 > 0:03:30So, it's something that you can do at home.
0:03:30 > 0:03:33The duck itself, just got to get that colour on the skin,
0:03:33 > 0:03:37but at the same time, you've got to render it down.
0:03:37 > 0:03:38That's important to get that crispy duck.
0:03:38 > 0:03:41Now, this is the important bit with people cooking duck.
0:03:41 > 0:03:43- They often think it's quite fatty, duck.- Yeah.
0:03:43 > 0:03:44But if you cook it this way,
0:03:44 > 0:03:46and particularly this type of breed of duck,
0:03:46 > 0:03:48- it's not got that amount of fat on it, has it?- Absolutely.
0:03:48 > 0:03:50And the other thing is, when you say "honey roast",
0:03:50 > 0:03:52a lot of people put the honey on before,
0:03:52 > 0:03:55and then you end up with this real dark, black skin,
0:03:55 > 0:03:58and what you actually want is to put the honey on after.
0:03:58 > 0:04:01And I'm going to mix that with a little bit of Chinese five-spice,
0:04:01 > 0:04:04which we've got over there, which we'll mix together after.
0:04:04 > 0:04:07You don't want to chop the tarragon down too much.
0:04:07 > 0:04:11This is soft tarragon. It's going to cook with the sauce anyway.
0:04:11 > 0:04:14Stuart, are you a big fan of duck at the Boxwood?
0:04:14 > 0:04:16I'm just watching how fast Michael is compared to you.
0:04:16 > 0:04:19THEY LAUGH Thank you very much. Cheers(!)
0:04:19 > 0:04:24- Yeah, duck legs as confit...- Yeah. - ..slow-cooked in duck fat.- Yeah.
0:04:24 > 0:04:26And breast. Yeah, I love breast.
0:04:26 > 0:04:28- SHE LAUGHS - Normally from a...
0:04:28 > 0:04:31- THEY LAUGH - Calm down, you two. Essex jokes.
0:04:31 > 0:04:34- We've heard!- He said to me, "There's a big breast from West Country."
0:04:34 > 0:04:36Can't believe you said that!
0:04:36 > 0:04:39- So, it's just a little bit of butter, James...- Right, OK.
0:04:39 > 0:04:41..first in the pan. What about your shallots?
0:04:41 > 0:04:43- Shall we bring your shallots over? - Bring the shallots over.
0:04:43 > 0:04:45I'll put the duck in the oven, meanwhile.
0:04:45 > 0:04:47- I'll pop it in for you. There you go.- Fantastic.
0:04:47 > 0:04:49I think you'll find there might be one already there.
0:04:49 > 0:04:50- I'll chuck it in.- Fantastic.
0:04:50 > 0:04:52How long would you cook this duck for, then?
0:04:52 > 0:04:55It'll take about eight minutes, and then you've got to rest it for about five minutes.
0:04:55 > 0:04:58The oven's set about 400, 200 degrees centigrade.
0:04:58 > 0:05:00That's fantastic. That'll do for me.
0:05:00 > 0:05:02The other thing is about duck, James - you can cook it all
0:05:02 > 0:05:03entirely on top of the stove in the pan
0:05:03 > 0:05:05- just by turning it over now and again.- Yeah.
0:05:05 > 0:05:08So, here, we've got our shallots. Just start your shallots.
0:05:08 > 0:05:11Sweat it down with a little bit of salt.
0:05:11 > 0:05:15Salt draws out the moisture. It just helps the pan from...
0:05:15 > 0:05:18Well, the onions, or be it in this case, the shallots,
0:05:18 > 0:05:21- from cooking too quickly.- Yeah. - Drop in your mushroom selection.
0:05:21 > 0:05:23And you've no need to wash the mushrooms.
0:05:23 > 0:05:27- Just roughly chop them if they're a bit too big?- Yeah, I...
0:05:27 > 0:05:28There's a big one in there.
0:05:28 > 0:05:31- A little bit...- Yeah, exactly. They're a bit big.
0:05:31 > 0:05:32They were prepped, surely.
0:05:32 > 0:05:35- James, you're not a very good commis, are you?- Sorry, I'm trying.
0:05:35 > 0:05:37- Pop them down, James, for me. - I'll get you back.
0:05:37 > 0:05:39You're cooking in a minute, so there you go. Right.
0:05:39 > 0:05:41A little lemon juice.
0:05:41 > 0:05:44So, just half a lemon, which I'll come over to here to do.
0:05:44 > 0:05:49Um, lemon juice just stops the mushrooms discolouring.
0:05:49 > 0:05:51A little bit more butter in there.
0:05:51 > 0:05:53- Yeah.- And this is the easy bit.
0:05:53 > 0:05:56We're going to just add some water to the mushrooms.
0:05:56 > 0:05:58People generally wouldn't put water in there,
0:05:58 > 0:05:59but you're actually making an emulsion sauce
0:05:59 > 0:06:02- with the butter and the water, as well.- Absolutely.
0:06:02 > 0:06:05I want that to happen. I want the moisture to stay in the pan
0:06:05 > 0:06:07because that's what we talk about fricassee.
0:06:07 > 0:06:10We're talking about creating a sauce from its own cooking juices.
0:06:10 > 0:06:12- Right.- And we just help that with a little bit of the water,
0:06:12 > 0:06:15and then under the, you know...
0:06:15 > 0:06:19Lid on top. Keep that, if you like, steaming and get it going.
0:06:19 > 0:06:21So, this duck now, do you want me to just spread this?
0:06:21 > 0:06:24- This is the honey and the Chinese five-spice.- Absolutely.
0:06:24 > 0:06:26Spread that on top of the duck skin now
0:06:26 > 0:06:30and then I'll just put some tarragon in there at this stage.
0:06:30 > 0:06:32It's really good. I've got a little whisk here
0:06:32 > 0:06:36and we're going to emulsify into the dish...
0:06:37 > 0:06:41- There we go.- ..some butter, as well. So, a touch more butter.
0:06:41 > 0:06:44And I've got some spinach, which we're just going to saute off...
0:06:44 > 0:06:45- Yeah.- ..with some more butter.
0:06:45 > 0:06:48You can use olive oil if you think I'm getting
0:06:48 > 0:06:50a little bit carried away with my, um...
0:06:50 > 0:06:52- So, that's lovely. - Do you want me to put that...?
0:06:52 > 0:06:54I'll put that on a high heat for you there.
0:06:54 > 0:06:56We're just going to leave that resting now at the back.
0:06:56 > 0:06:58So, what are you up to at the moment, Michael?
0:06:58 > 0:07:00You've got, obviously, Gidleigh Park,
0:07:00 > 0:07:01- which is hugely popular.- Absolutely.
0:07:01 > 0:07:04And what about this...? You've got this new place in Manchester.
0:07:04 > 0:07:07- Yeah, we've bought a hotel in Manchester, so...- Like you do.
0:07:07 > 0:07:08Just in between the shows, yeah.
0:07:08 > 0:07:11My business partner and I, Andrew Brownsword, are looking
0:07:11 > 0:07:13to create a wonderful chain of hotels called ABode.
0:07:13 > 0:07:16- And in it, you've got Michael Caines restaurants.- Right.
0:07:16 > 0:07:18So, it's a hotel with a food and beverage concept
0:07:18 > 0:07:19right at the heart of it.
0:07:19 > 0:07:22And we're going to have a Cafe Bar, a Vibe Bar, and downstairs,
0:07:22 > 0:07:24we're going to have this wonderful champagne cocktail bar
0:07:24 > 0:07:27- and fine dining concept... - Beautiful.- ..which will be good.
0:07:27 > 0:07:30It's going to be fine dining in a modern sense because,
0:07:30 > 0:07:33- let's face it, Manchester's a sophisticated city.- It is.
0:07:33 > 0:07:35- It's really kicking off now, isn't it?- It's amazing.
0:07:35 > 0:07:38The investment that you're seeing in that city at the moment
0:07:38 > 0:07:39is just fantastic.
0:07:39 > 0:07:43- So, what we're going to do, James, is wilt down the spinach.- Yeah.
0:07:43 > 0:07:45And then we're going to put that in the middle of the plate.
0:07:45 > 0:07:46Nice little touch, if you want,
0:07:46 > 0:07:48is you can take some of that Chinese five-spice
0:07:48 > 0:07:50and put it in there, or a little bit of nutmeg
0:07:50 > 0:07:52or just a little bit of garlic in there. That's fine.
0:07:52 > 0:07:54Now, if people were doing this and wanted to do, like,
0:07:54 > 0:07:56- Chinese five-spice with whole roasted duck...- Yeah.
0:07:56 > 0:07:58..and the honey roasted duck, would they do it...?
0:07:58 > 0:08:00Is that the same - cook it and then put it on afterwards?
0:08:00 > 0:08:02Yeah. I mean, we talk about Peking duck.
0:08:02 > 0:08:04That's the really slow-roasting process
0:08:04 > 0:08:06- so that the skin goes nice and crispy.- Yeah.
0:08:06 > 0:08:09You can do that in the oven, slow roast it,
0:08:09 > 0:08:10and you can actually baste...
0:08:10 > 0:08:14Just baste the duck now and again with the honey
0:08:14 > 0:08:16so that it continues to go golden brown.
0:08:16 > 0:08:19So, just the spinach here wilted. Lovely.
0:08:19 > 0:08:21- You can smell the honey and the five-spice.- Keep the colour.
0:08:21 > 0:08:22Absolutely. Keep the colour.
0:08:22 > 0:08:25And it's such a quick thing to do. This is a quick dish. This is...
0:08:25 > 0:08:28We've got sort of a very short time to produce a main course,
0:08:28 > 0:08:31and you end up with a very tasty main course...
0:08:31 > 0:08:33- Excuse me.- Yeah, that's all right. - ..which is fantastic.
0:08:33 > 0:08:36We've also got a large duck breast here.
0:08:36 > 0:08:40This would probably be a very generous portion,
0:08:40 > 0:08:43- but I'm a very generous man. - LAUGHTER
0:08:43 > 0:08:45You obviously haven't eaten in his restaurant.
0:08:45 > 0:08:48That'd feed six! LAUGHTER
0:08:48 > 0:08:50He's probably looking at us and thinking, "Blimey!
0:08:50 > 0:08:52- "I wonder what his food costs are like."- Yeah, exactly.
0:08:52 > 0:08:54- Yeah, that's for two! - LAUGHTER
0:08:54 > 0:08:56But a lot of people would look at that and think,
0:08:56 > 0:08:58well, that's just a little bit too red for them.
0:08:58 > 0:09:00But you can eat duck like this.
0:09:00 > 0:09:02Oh, listen, you know, medium-rare, I prefer to cook it.
0:09:02 > 0:09:04But well-done's fine. Thank you, James.
0:09:04 > 0:09:06You know, well-done, it's OK.
0:09:06 > 0:09:09Medium-rare, medium-well - however you want to cook it. And this is it.
0:09:09 > 0:09:12Restaurants these days, if you don't like something cooked medium-rare,
0:09:12 > 0:09:16- then just tell the waiting staff.- Yeah.
0:09:16 > 0:09:19Chefs these days are a lot more amicable than they used to be.
0:09:19 > 0:09:22- I'll get you another spoon for that.- Absolutely.
0:09:22 > 0:09:24- Thank you very much. - There you go.- Good.
0:09:24 > 0:09:27- See that, Stuart?- Yeah, see?
0:09:27 > 0:09:30You've got to change spoons. We can't...
0:09:30 > 0:09:34And look, the sauce just going around.
0:09:34 > 0:09:36- The smell of that tarragon is fabulous.- It is.
0:09:36 > 0:09:40- Tarragon's a herb that everybody recognises with chicken.- Yeah.
0:09:40 > 0:09:42But, listen, it goes well with fish and in particular,
0:09:42 > 0:09:45in this case, it's robust enough to go with that duck.
0:09:45 > 0:09:46Michael, remind us what that is, again.
0:09:46 > 0:09:49So, honey-roast duck with Chinese five-spice
0:09:49 > 0:09:54- with a fricassee of wild mushrooms and wilted spinach.- A genius.
0:09:58 > 0:10:01- I'll put that next bit of duck on. - An absolute genius. Go on.
0:10:01 > 0:10:03- For the lady. - He wants to put another one...
0:10:03 > 0:10:05- "For the lady."- The lady. - LAUGHTER
0:10:05 > 0:10:07There you go. Great. Come on over here, Michael.
0:10:07 > 0:10:10- Robert, you get to dive into this. - I go first, do I?
0:10:10 > 0:10:13Yeah, you get to go first. Dive in.
0:10:13 > 0:10:16I tell you what, that particular breed of duck looks amazing.
0:10:16 > 0:10:20- Barbary's great, yeah.- Nice, decent amount of meat there to fat.
0:10:20 > 0:10:22- It is.- Really good. - The tarragon smells...
0:10:22 > 0:10:24The performance art there - just glorious to watch.
0:10:24 > 0:10:27- Thank you.- Well, it's a show. - LAUGHTER
0:10:27 > 0:10:29It is a show. It's a beautiful glaze.
0:10:29 > 0:10:31I might take it up for a living.
0:10:31 > 0:10:33- No, that's divine. Really, really good.- Like that?
0:10:33 > 0:10:35Do you want to pass it down?
0:10:35 > 0:10:37- They're anxious to have a go. - Digging in.- Superb.
0:10:37 > 0:10:38I mean, like that, you could do it with...
0:10:38 > 0:10:41Like you say, you could do that exact same dish with chicken.
0:10:41 > 0:10:43You can. You know, it's a very versatile dish.
0:10:43 > 0:10:46You know, you can also pan-fry some fish and put it on top of that
0:10:46 > 0:10:48and do it in the same manner.
0:10:48 > 0:10:50Even put the fish with the mushrooms and sort of braise it.
0:10:50 > 0:10:53- And scent with the tarragon? - Yeah, scent it with the tarragon.
0:10:53 > 0:10:54It's a very versatile dish. It's a quick dish,
0:10:54 > 0:10:57it's an easy dish, but it's one also that's coming into season right now.
0:10:57 > 0:10:59- Superb. Janie, like that? - Ladies, thank you.
0:10:59 > 0:11:02It's so nice, as well, that you haven't just, you know,
0:11:02 > 0:11:05- quick sauteed the mushrooms. You kept them soft.- Yes.
0:11:05 > 0:11:08And I think that instant sauce, if you just put that water in there,
0:11:08 > 0:11:09that emulsification - really, really easy.
0:11:09 > 0:11:11And what's good about it is that, actually,
0:11:11 > 0:11:13the flavour of the sauce is actually...
0:11:13 > 0:11:16We all know that mushrooms have got a lot of moisture in,
0:11:16 > 0:11:17so when you're sweating those mushrooms,
0:11:17 > 0:11:19- the flavour comes out. That is the sauce.- Stuart?
0:11:19 > 0:11:21- Delicious. I love it.- Great.
0:11:26 > 0:11:28You've got to say, a wonderful dish there
0:11:28 > 0:11:30from the very inspirational Michael Caines.
0:11:30 > 0:11:32Coming up, James serves up pan-fried lemon sole
0:11:32 > 0:11:35with a bean stew for Emma Bunton.
0:11:35 > 0:11:37But first, we're off to Croatia,
0:11:37 > 0:11:39where Rick Stein is tasting a fish stew
0:11:39 > 0:11:42in the beautiful coastal town of Split.
0:11:51 > 0:11:53I've noticed, over the years of making these programmes,
0:11:53 > 0:11:57that markets have become a bit of a tourist destination,
0:11:57 > 0:12:01but here in Split, there's not a scented candle in sight.
0:12:01 > 0:12:03Indeed, the range of produce
0:12:03 > 0:12:06probably hasn't changed very much since the war,
0:12:06 > 0:12:08and I'll bet these nettles came from the days
0:12:08 > 0:12:11when food was in very short supply.
0:12:12 > 0:12:14I remember, when I was young,
0:12:14 > 0:12:18my mother making a sort of beer from nettles and tops of brambles.
0:12:18 > 0:12:20A forgotten taste of early summer.
0:12:23 > 0:12:24Every time the director says to me,
0:12:24 > 0:12:26"We're filming in a market in the morning,"
0:12:26 > 0:12:28I think, "Oh, what am I going to talk about?"
0:12:28 > 0:12:30And then I get to the market and it's,
0:12:30 > 0:12:32"What can I NOT talk about?"
0:12:32 > 0:12:34Cos there's always so much to talk about.
0:12:34 > 0:12:37And here, I'm just looking at everybody's faces,
0:12:37 > 0:12:40and you can see these sort of agricultural...
0:12:40 > 0:12:45These farmers have come in to Split to sell their produce.
0:12:45 > 0:12:49Not only have you got some great, weather-beaten faces,
0:12:49 > 0:12:53but also the people buying are so interesting.
0:12:53 > 0:12:56First of all, I've just seen some elderflowers,
0:12:56 > 0:12:59I've seen some nettles and I've seen this curious thing
0:12:59 > 0:13:02that looks like wild asparagus, but, actually,
0:13:02 > 0:13:06it's much more bitter and it's called poor people's asparagus,
0:13:06 > 0:13:09and it's called something like - my first bit of Croatian -
0:13:09 > 0:13:11HE SPEAKS CROATIAN
0:13:11 > 0:13:13So, got that.
0:13:13 > 0:13:15Radishes - love 'em.
0:13:15 > 0:13:17This looks like either thistles or rocket.
0:13:17 > 0:13:19I'm going to have to find out what that is.
0:13:19 > 0:13:21Just filled with enthusiasm.
0:13:21 > 0:13:24Sunny day. Every day, you have to eat.
0:13:24 > 0:13:27Every day, a market excites you.
0:13:31 > 0:13:35There is, without doubt, a touch of bohemia about Split,
0:13:35 > 0:13:40and this restaurant, Villa Spiza, has more than its fair share.
0:13:40 > 0:13:43It's run by Ivana - she's the boss on the right -
0:13:43 > 0:13:46and sister Nada in the red T-shirt, and Daniela -
0:13:46 > 0:13:49three enthusiastic cooks.
0:13:51 > 0:13:55Their famous speciality here is a fish stew made with beans -
0:13:55 > 0:13:57something I've never heard of before.
0:13:59 > 0:14:02This takes a fair bit of cooking, but initially,
0:14:02 > 0:14:07it's olive oil and sliced onions, borlotti beans, celeriac,
0:14:07 > 0:14:11parsley root, chopped carrots, sweet paprika,
0:14:11 > 0:14:14salt and pepper and chilli powder.
0:14:14 > 0:14:18You simmer it for about an hour and a half,
0:14:18 > 0:14:20and then some parsley.
0:14:20 > 0:14:22Now, this is a dish of two halves.
0:14:22 > 0:14:25First, the beans, and then the fish,
0:14:25 > 0:14:29and then, later, they'll be joined together.
0:14:29 > 0:14:31Ivana, I've just come from Venice, actually,
0:14:31 > 0:14:34- and they had some lovely fish dishes there.- Lucky you.
0:14:34 > 0:14:37THEY LAUGH Yeah, I suppose you're right.
0:14:37 > 0:14:41In my opinion, Italian food, it's more sophisticated.
0:14:41 > 0:14:45Italians are more... They were richer people in the past.
0:14:45 > 0:14:48Croatian are more peasant, yeah?
0:14:48 > 0:14:53So, our food is basic, but honest at the same time.
0:14:53 > 0:14:55- And from the heart. - And from the heart, for sure.
0:14:55 > 0:14:58And that's very important in our food. But it's pretty similar.
0:14:58 > 0:15:02It's a Mediterranean kind of kitchen cooking.
0:15:02 > 0:15:05It seems very unusual. I've never seen that before, Ivana,
0:15:05 > 0:15:09- of putting beans in a fish stew. - It's a very unusual dish.
0:15:09 > 0:15:11Let's say a poor dish, but it's not at all.
0:15:11 > 0:15:13But that's what I'm always looking for
0:15:13 > 0:15:15is dishes I've never come across before.
0:15:15 > 0:15:17I'm sure you're going to be very, very surprised.
0:15:17 > 0:15:19Well, I'm looking forward to it cos I'm sure it'll work.
0:15:19 > 0:15:22SHE LAUGHS Sounds a bit presumptuous of me.
0:15:22 > 0:15:25Of course it'll work! SHE LAUGHS
0:15:26 > 0:15:29So, this is our fish that we're going to put in our fish stew.
0:15:29 > 0:15:33- Great. Looks very fresh. - Yeah, it is. I will try this, then.
0:15:33 > 0:15:34So, what have we got here, then?
0:15:34 > 0:15:38- So, we have monkfish. - Monkfish.- Yeah.
0:15:38 > 0:15:42- Sea bream.- Sea bream, yeah. - Scorpion fish.
0:15:42 > 0:15:44- Rascasse?- To be honest, I have no idea of the English name.
0:15:44 > 0:15:47- I think we call that rockling. - I tried to google it, but... - Is it rockling?
0:15:47 > 0:15:51- It could be.- Yeah. And these, do they give you a nasty nip?
0:15:51 > 0:15:53- Of course. - THEY LAUGH
0:15:53 > 0:15:56OK, this one, it is a bit too tired right now.
0:15:56 > 0:16:00- Little bit exhausted. - SHE LAUGHS
0:16:00 > 0:16:03- So, how long will that cook for? - One hour and 30 minutes...
0:16:03 > 0:16:05- OK. Good, good.- ..approximately.
0:16:05 > 0:16:08- Well, we'll go and have a drink. - Yes, of course!
0:16:11 > 0:16:15This band suddenly turned up here in the alleyway,
0:16:15 > 0:16:19and they weren't going to go away and insisted we filmed them.
0:16:19 > 0:16:23I'm so pleased we did cos it goes down well with the dish.
0:16:23 > 0:16:25# Now blue drag
0:16:25 > 0:16:30# It sure is dragging me down I'm almost scraping the ground... #
0:16:30 > 0:16:33She puts in quite a bit of white wine here.
0:16:33 > 0:16:36# Rhythm, the rhythm, the rhythm
0:16:36 > 0:16:39# Has got me into these peculiar days
0:16:40 > 0:16:42# Rhythm, just rhythm, the rhythm
0:16:42 > 0:16:45# Has brought me on to this mysterious grace
0:16:45 > 0:16:48# I can't get enough of blue drag... #
0:16:51 > 0:16:55The fish doesn't take long to cook, but then it has to cool down
0:16:55 > 0:16:58so the girls can take out the bones and bits of shell.
0:17:00 > 0:17:03We need to be careful with these little bones...
0:17:04 > 0:17:06..because when we eat it,
0:17:06 > 0:17:09- we can have trouble. - SHE LAUGHS
0:17:10 > 0:17:12There's lots of fish stews you...
0:17:12 > 0:17:15- Yes, it's easy to eat. - ..the customer, are fiddling with.
0:17:15 > 0:17:18- So, you're doing all the work. - It's not easy to prepare, but it's easy to eat.
0:17:18 > 0:17:21You're always roped in to do these things or...?
0:17:21 > 0:17:23- Yeah, I love being in the kitchen. - Oh, you do?
0:17:23 > 0:17:25Two months ago, I quit my job in the navy.
0:17:25 > 0:17:28- I was an officer there for ten years.- Really?
0:17:28 > 0:17:32Because I realised that the kitchen is the place where I want to be.
0:17:33 > 0:17:40# Blue drag. #
0:17:40 > 0:17:42The fish stock's been strained.
0:17:42 > 0:17:46Ivana adds the fish and tomatoes to the beans and serves.
0:17:53 > 0:17:55I'm sure this is going to be delicious.
0:17:55 > 0:17:58Watching you making it, so much has gone into it.
0:18:01 > 0:18:04- Oh! It's lovely.- Is it?
0:18:04 > 0:18:08It's the deepest, darkest fish stew I've ever tasted.
0:18:08 > 0:18:10- Yeah! - SHE LAUGHS
0:18:10 > 0:18:13It's got a bit of... There's a bit of chilli in there, but not a lot,
0:18:13 > 0:18:15but it's really full of flavour.
0:18:15 > 0:18:18And I just think it works with the beans. You're absolutely right.
0:18:18 > 0:18:20- Yeah.- But...
0:18:20 > 0:18:22- Thank you.- ..I've just got to have some wine with it.
0:18:22 > 0:18:25- I already prepared some for you. - Oh, red wine.- Enjoy.- It has to be.
0:18:25 > 0:18:28I mean, there's so much flavour, it's got to be.
0:18:28 > 0:18:29It should. It should.
0:18:29 > 0:18:32- Nazdravlje.- Nazdravlje. Absolutely. Gosh!
0:18:32 > 0:18:35- Well, thank you ever so much. - Thank you. Thank you, really.
0:18:41 > 0:18:44'Do you know, this suits me right down to the ground.
0:18:44 > 0:18:46'Split's my kind of place.'
0:18:51 > 0:18:52Great stuff, Rick.
0:18:52 > 0:18:55That was a very unusual fish stew, and it's not often you see
0:18:55 > 0:18:57kidney beans and borlotti beans with fish,
0:18:57 > 0:18:59but they're a great, versatile ingredient
0:18:59 > 0:19:00and can be used in lots of different ways.
0:19:00 > 0:19:03So, I thought I'd show you something now that you could try this weekend.
0:19:03 > 0:19:06It's using a fish of another kind, and also a bean.
0:19:06 > 0:19:09It's basically we've got some flageolet beans and this fish.
0:19:09 > 0:19:10We've got some lemon sole.
0:19:10 > 0:19:12So, the difference between lemon sole and plaice -
0:19:12 > 0:19:14- plaice is shaped more like a diamond.- OK.
0:19:14 > 0:19:16Dover sole, which I think is the king of all flatfish,
0:19:16 > 0:19:19from Hastings, which we're going to talk about, as well...
0:19:19 > 0:19:21What are you going to say, James?
0:19:21 > 0:19:23Hastings is the place where you get Dover sole.
0:19:23 > 0:19:25- The best place for Dover sole. - According to who?- Me.
0:19:25 > 0:19:27It is. THEY LAUGH
0:19:27 > 0:19:30- What ARE you going on about? - It is! It's beautiful fish.
0:19:30 > 0:19:32So, we're going to show you how to fillet that.
0:19:32 > 0:19:34But the first thing I'm going to do is get on and do a stew.
0:19:34 > 0:19:35So, it's really simple.
0:19:35 > 0:19:37These flageolet beans are out of a tin, as well.
0:19:37 > 0:19:39- So, a little bit of shallot. - Are they?- Yeah.
0:19:39 > 0:19:43Little bit of shallot. Nice and finely chopped, like that.
0:19:43 > 0:19:44So, nice and thin.
0:19:47 > 0:19:50Or, as you lot do it at home, like this.
0:19:50 > 0:19:52All right? So, nice and finely chopped.
0:19:52 > 0:19:53Then we've got some garlic,
0:19:53 > 0:19:56and I'm just basically going to quickly put that in a pan
0:19:56 > 0:19:58with some chorizo, which is this stuff here,
0:19:58 > 0:20:01um, which is the soft chorizo. Chorizo picante.
0:20:01 > 0:20:04- Picante is the spicy one. - Oh, I love this stuff.
0:20:04 > 0:20:06But this is the soft one that wants cooking, as well.
0:20:06 > 0:20:08So, I'm basically just going to pop that in the pan
0:20:08 > 0:20:10and just allow that to cook gently.
0:20:10 > 0:20:12The whole dish is cooked in real time, as well, this one.
0:20:12 > 0:20:15- So, first of all, congratulations on the new series.- Oh, thank you.
0:20:15 > 0:20:17We talked about it at the beginning of the show.
0:20:17 > 0:20:19- All about TV. So, tell us about it.- Yes.
0:20:19 > 0:20:22- Well, it's a show called Too Much TV.- Yeah.
0:20:22 > 0:20:26And it's live, which is pretty scary, as you know.
0:20:26 > 0:20:28Tell me about it, yeah.
0:20:28 > 0:20:32It's just a half-an-hour show on where you can come and find out
0:20:32 > 0:20:34what TV is on, is going to be on,
0:20:34 > 0:20:37and what we're all watching and what's going to be good.
0:20:37 > 0:20:40And we'll just kind of head you in the right direction
0:20:40 > 0:20:44of all types of TV shows. And not just BBC.
0:20:44 > 0:20:46- So, half an hour. - All over the channels.
0:20:46 > 0:20:49- You kind of blink and you miss it, though?- No, there's lots going on.
0:20:49 > 0:20:51There's one bit that we do which is brilliant.
0:20:51 > 0:20:55It's a segment where we kind of look at TV all over the world, as well.
0:20:55 > 0:20:58It's hilarious. There are all different types of TV shows.
0:20:58 > 0:21:00And this is all new TV shows? It's not just...
0:21:00 > 0:21:03- Cos you want to revive nostalgia, as well.- No, there's also...
0:21:03 > 0:21:05We do a little bit. We go back in the archives
0:21:05 > 0:21:07and look at some of the old shows, which I love.
0:21:07 > 0:21:08I love a bit of nostalgia.
0:21:08 > 0:21:11And we look at some of those shows, as well.
0:21:11 > 0:21:14- So, what's your favourite old show, then?- Old shows? Oh, my goodness.
0:21:14 > 0:21:16- Mine's definitely... - Only Fools And Horses...
0:21:16 > 0:21:19- Only Fools And Horses. Yeah, yeah.- ..is brilliant.
0:21:19 > 0:21:22- I remember my dad always watching Auf Wiedersehen, Pet.- Yeah.
0:21:22 > 0:21:26- The greatest show of them all - - Bullseye. Bullseye!
0:21:26 > 0:21:29- Of course! It was brilliant. - Yeah.- But I love my team.
0:21:29 > 0:21:31As I said, we've got Aled Jones, we've got Sara Cox,
0:21:31 > 0:21:33we've got Rufus Hound.
0:21:33 > 0:21:37On Monday is Sara Cox and Aled Jones, and they'll be...
0:21:37 > 0:21:39Yeah, if you miss anything over the weekend, as well,
0:21:39 > 0:21:42we're going to be kind of showing you what you missed, the highlights,
0:21:42 > 0:21:44the arguments maybe on The Voice or on,
0:21:44 > 0:21:47you know, ITV's Saturday Night Takeaway.
0:21:47 > 0:21:51So, yeah, it's got everything in there that you will need
0:21:51 > 0:21:54to know what's good about TV and what's coming up.
0:21:54 > 0:21:57All the good dramas. I'm looking forward to it.
0:21:57 > 0:21:59Now, it's been amazing because you all managed to keep busy -
0:21:59 > 0:22:02all five of you from the old Spice Girls days.
0:22:02 > 0:22:04- It's 20 years, isn't it? - 20 years this year...- 20 years.
0:22:04 > 0:22:08..which is pretty scary. I know. It's gone fast.
0:22:08 > 0:22:11- It's gone very, very fast.- Now, I did ask Galton this in rehearsals.
0:22:11 > 0:22:14So, which was your favourite Spice Girl, Galton?
0:22:14 > 0:22:17- Oh, how can I possibly say? - Here we go.- Well, it's got to be...
0:22:17 > 0:22:20What do you mean, "How can you possibly say?" There's only one sitting here!
0:22:20 > 0:22:23Well, to be fair, you were all pretty good, but you...
0:22:23 > 0:22:27- To be fair, Emma, you were the... Yeah, you are the best.- Aw!- You are.
0:22:27 > 0:22:29- I think he's fibbing.- That's not what he told me in rehearsals.
0:22:29 > 0:22:31I know I'm... Who's your favourite?
0:22:31 > 0:22:35- Great question.- Um...I was too busy chopping things in the kitchen.
0:22:35 > 0:22:37I was too busy doing... THEY LAUGH
0:22:37 > 0:22:39But it was... I mean, 85 million...
0:22:39 > 0:22:4285 million albums. It was immense, wasn't it, really?
0:22:42 > 0:22:46It was an incredible time and I feel very lucky
0:22:46 > 0:22:49that now we still have, you know, people coming up to us.
0:22:49 > 0:22:51We still have... And we have children, as well.
0:22:51 > 0:22:52I think there's a whole new generation
0:22:52 > 0:22:54listening to the Spice Girls, as well.
0:22:54 > 0:22:56Cos you did the Olympics, as well. I'm just going to show you.
0:22:56 > 0:22:58- Go on.- So, flatfish has got four fillets.
0:22:58 > 0:23:00- Round fish has got two fillets.- Yeah.
0:23:00 > 0:23:02You've got a line down the centre of the fish like this.
0:23:02 > 0:23:04It's on most flatfish.
0:23:04 > 0:23:06- And you follow that line down the back there.- Yeah.
0:23:06 > 0:23:08And then, basically, just using a knife,
0:23:08 > 0:23:12once you make the decision to cut into it, make long, sweeping cuts.
0:23:12 > 0:23:14- Don't stop and start.- Right, OK.
0:23:14 > 0:23:18And then, basically, the fillet just comes off like that.
0:23:18 > 0:23:20You've got this nice piece of fish.
0:23:20 > 0:23:23See, I love the flat, silky kind of fish.
0:23:23 > 0:23:27I'm not hugely a fan of the thick kind of...
0:23:27 > 0:23:29- Monkfish, that kind of stuff? - ..monkfishy kind of... Yeah.
0:23:29 > 0:23:31It's nice. It's just more meaty.
0:23:31 > 0:23:34But monkfish filleting is very, very different. So, you just do...
0:23:34 > 0:23:37Follow the line all the way along it, and they just come off.
0:23:37 > 0:23:39Now, if you want to skin the fish like that...
0:23:39 > 0:23:42There's a bit of roe on it, as well. You can trim this off.
0:23:42 > 0:23:46- Would you eat the roe? - You can do, yeah, yeah.
0:23:46 > 0:23:49Galton would have that on his menu for £47.
0:23:49 > 0:23:53- THEY LAUGH - What is this?
0:23:53 > 0:23:56- He does pick on you, doesn't he? - He tries to. He tries to.
0:23:56 > 0:23:59And then you wiggle the skin and
0:23:59 > 0:24:01the fillets just come off like that. So, just nice and simple.
0:24:01 > 0:24:04And we're going to serve that with this lovely bean dish, as well.
0:24:04 > 0:24:07But as well as the TV, as well, if that's not enough,
0:24:07 > 0:24:09you're still doing the radio breakfast show, as well.
0:24:09 > 0:24:12- The radio breakfast show. - Which you seem to love, don't you?
0:24:12 > 0:24:13I do love it. With Jamie Theakston.
0:24:13 > 0:24:16And we have a laugh for about three hours in the morning.
0:24:16 > 0:24:19It just feels, you know, really natural and fun, so...
0:24:19 > 0:24:23- And he's great, obviously. So, yeah, I'm on Heart every morning...- Yeah.
0:24:23 > 0:24:27- ..and TV every night. - SHE LAUGHS
0:24:27 > 0:24:29- Everyone will be sick of me! - But you're a mum now, as well,
0:24:29 > 0:24:31so how does that work with family at home and stuff like that?
0:24:31 > 0:24:34Well, I juggle everything. It's all about juggling.
0:24:34 > 0:24:36But my boys are obviously my main priority.
0:24:36 > 0:24:39As long as I can kind of work around them.
0:24:39 > 0:24:42In fact, you know, my little boy's with me today and we kind of...
0:24:42 > 0:24:44- We make it work. We make it work.- He is.
0:24:44 > 0:24:46- He was munching on the fish earlier, as well.- He loves fish.
0:24:46 > 0:24:49I'm so lucky. My youngest - forget it.
0:24:49 > 0:24:53He's all about chicken nuggets. But this, for my eldest, is perfect.
0:24:53 > 0:24:56- In fact...- OK. So, how long's the new show run, then?
0:24:56 > 0:24:58It's going to be for five weeks.
0:24:58 > 0:25:00- It's every night for half an hour. - Right.
0:25:00 > 0:25:02And as I said, it's kind of like you don't have...
0:25:02 > 0:25:03You know, before you watch anything,
0:25:03 > 0:25:07- come and watch us and we'll tell you what is the best thing to watch.- OK.
0:25:07 > 0:25:09Whether it's a drama or whether it's, you know,
0:25:09 > 0:25:11a cooking show, we'll let you know if it's good.
0:25:11 > 0:25:13Can I give you a little tip, as well?
0:25:13 > 0:25:17- There's another show out there - Tattoo Fixers.- Right.
0:25:17 > 0:25:19- I'm obsessed with Tattoo Fixes. - Why, have you got tattoos?
0:25:19 > 0:25:22- No, no, no!- Why?! - I haven't got tattoos!
0:25:22 > 0:25:25- No!- Are you sure?- No, I haven't! No.
0:25:25 > 0:25:27Right, OK. I think I've seen this show.
0:25:27 > 0:25:29So, it's all about the fact, obviously,
0:25:29 > 0:25:31that there's people who have had tattoos that don't like them
0:25:31 > 0:25:34- and people fix them and make them better. - Yeah, it's an amazing programme.
0:25:34 > 0:25:37- That's all I'll say. You need to watch it. - I've had tattoos.- Have you?
0:25:37 > 0:25:38You're saying I need to get mine fixed?
0:25:38 > 0:25:40I'm not saying that, but it's these people who have
0:25:40 > 0:25:42had them done in, like, Magaluf and stuff like that.
0:25:42 > 0:25:45- Have you got tattoos, Emma? - There's some dodgy ones.
0:25:45 > 0:25:47- I have got tattoos.- Have you?- Yes.
0:25:47 > 0:25:50They're all hidden, but, yeah, I have got tattoos.
0:25:50 > 0:25:52- I like tattoos.- Yeah, yeah, yeah.
0:25:52 > 0:25:54- Yeah. Have you got...?- No, no. - Moving on to the bean stew...- Sorry.
0:25:54 > 0:25:56THEY LAUGH
0:25:56 > 0:25:58Right, we've got the chorizo, the bean stew.
0:25:58 > 0:26:00The fish is cooking away nicely.
0:26:00 > 0:26:02I didn't mean to change the subject, but I thought Galton might...
0:26:02 > 0:26:04- We should do, really.- Yeah, exactly.
0:26:04 > 0:26:08So, look, your fish gets flipped over, as well, like that.
0:26:09 > 0:26:12Like that. Just a little bit of colour with a little bit of butter.
0:26:12 > 0:26:15We take that off the heat. Touch of lime in at the last minute.
0:26:15 > 0:26:16And then you've got this amazing stew.
0:26:16 > 0:26:19- I absolutely love chorizo, as well. - We put in parsley.
0:26:19 > 0:26:21- That's a good job cos there's loads of it in there.- Yeah.
0:26:21 > 0:26:23And then some black pepper.
0:26:23 > 0:26:27- You should come on our show. Come on and say hi.- Yeah.
0:26:27 > 0:26:30Got nothing else to do. Yeah. SHE LAUGHS
0:26:30 > 0:26:32Right, look, the butter.
0:26:32 > 0:26:35Put plenty of butter in it like that. Some salt.
0:26:35 > 0:26:37- Very nice.- I'll come on when you're talking about...
0:26:37 > 0:26:40Cos you're talking about one of my favourite characters
0:26:40 > 0:26:42from television - the late, great Keith Floyd.
0:26:42 > 0:26:45Cos I know you're going to talk about him on your show, as well.
0:26:45 > 0:26:47Absolutely. You should come on then and see us.
0:26:47 > 0:26:49- I will definitely come on then, as well.- We do have guests.
0:26:49 > 0:26:52- We allow you to come on and have fun.- Oh, thank you.
0:26:52 > 0:26:55SHE LAUGHS Yeah, I've...
0:26:55 > 0:26:57I feel very humble and very, very happy.
0:26:57 > 0:27:00I've just actually got Keith Floyd's old Citroen 2CV.
0:27:00 > 0:27:02- Oh, wow!- What?
0:27:02 > 0:27:05He passed away ten years ago. It's in my garage.
0:27:05 > 0:27:09- No way!- Yeah. And I opened it up for the first time the other day.
0:27:09 > 0:27:13It smells like Oddbins. THEY LAUGH
0:27:13 > 0:27:15It's brilliant. Brilliant.
0:27:15 > 0:27:21Look. And then you just pop this over the top, like that.
0:27:21 > 0:27:25You've got this lovely piece of fish - pan-fried, fresh -
0:27:25 > 0:27:27over the top of that.
0:27:27 > 0:27:29And you can be a bit fancy.
0:27:29 > 0:27:32- Obviously, Galton's here, so I'll do that.- Mm!
0:27:32 > 0:27:35THEY LAUGH
0:27:35 > 0:27:37- He's happy now. - Yeah, I'm very happy.
0:27:37 > 0:27:40And that's pretty easy, isn't it? Even I could do something like that.
0:27:40 > 0:27:43- Yeah, thanks, cheers(!) Lovely, yeah.- I mean, but it looks easy.
0:27:43 > 0:27:44- Yeah, no, no.- Is it easy? - I'll leave the fish
0:27:44 > 0:27:46and you can do that while this next link's going on.
0:27:46 > 0:27:48Thank you very much.
0:27:48 > 0:27:51- Right, tell me what you think. - OK, OK.- Nice and light.
0:27:53 > 0:27:55Oh, God. I can't get it on my... There you go.
0:27:58 > 0:28:00Mm! I do like that.
0:28:00 > 0:28:02- Happy with that?- It's lovely, yeah. - There you go.
0:28:07 > 0:28:11Ah, Baby, she was always my favourite Spice Girl.
0:28:11 > 0:28:15Today we're taking a look back at some of the tastiest recipes
0:28:15 > 0:28:16from the Sunday Kitchen archives.
0:28:16 > 0:28:19There's a whole heap of heart-warming dishes to come.
0:28:19 > 0:28:23Up next, the mighty Martin Blunos with his magnificent moustache
0:28:23 > 0:28:26cooks up a scrumptious collar of bacon.
0:28:26 > 0:28:29He's worked elbow to elbow with the great Marco Pierre White before
0:28:29 > 0:28:31heading off to earn two Michelin stars of his own.
0:28:31 > 0:28:34He now spends his time consulting, advising all across the food
0:28:34 > 0:28:38industry and, of course, maintaining his rather magnificent moustache.
0:28:38 > 0:28:41- It's the great Martin Blunos. Great to have you on the show.- Thank you.
0:28:41 > 0:28:44This dish is in contrast to John's dish.
0:28:44 > 0:28:46It's basically the opposite, really.
0:28:46 > 0:28:49Yeah, it is. It is a long cook. It's boiled. It's simmered.
0:28:49 > 0:28:54- It's a real country simple one-pot cook.- OK. So, what are we cooking?
0:28:54 > 0:28:57We are doing a collar of boiled bacon with veggies
0:28:57 > 0:28:59- and parsley dumplings.- OK.
0:28:59 > 0:29:02Veggies that we've got in here, we've got carrots...
0:29:02 > 0:29:04Carrots, celery, we've got onions, we've got garlic,
0:29:04 > 0:29:07- a little bit of peppercorns and butter.- Dumplings as well.
0:29:07 > 0:29:10Dumplings. Parsley sauce with ham is a classic.
0:29:10 > 0:29:13- So, parsley with suet, flour and a bit of mustard and water.- OK.
0:29:13 > 0:29:14And we've got our pork. Where's this from?
0:29:14 > 0:29:17This is from Bristol. Just outside. West Country, mate.
0:29:17 > 0:29:21- Not from Bristol! Where is it from on the animal?- Oh, right!
0:29:21 > 0:29:24- Well, you asked. You asked.- Bristol!
0:29:24 > 0:29:25It's the collar. This is the collar.
0:29:25 > 0:29:28It's this bit here at the top of the shoulder.
0:29:28 > 0:29:31It's got a lot of sinews to it.
0:29:31 > 0:29:34It's halfway between back and streaky bacon.
0:29:34 > 0:29:35It's that half and half.
0:29:35 > 0:29:38Yeah, but there's a lot more eyes of meat there
0:29:38 > 0:29:40that give it much more flavour.
0:29:40 > 0:29:43It's a piece of meat that has done a bit of work because obviously
0:29:43 > 0:29:47- the head is bobbing up and down so it needs that long, slow cook.- OK.
0:29:47 > 0:29:49Right, so, first thing is...
0:29:49 > 0:29:52You're peeling the veg there. The collar goes into a pan.
0:29:52 > 0:29:56Into that, with that, we're going to put our cinnamon.
0:29:56 > 0:29:58Now, this has been soaked, this collar, overnight, yeah?
0:29:58 > 0:30:02- Yeah, soaked overnight to get the salt out cos it's a cured piece of meat.- Yeah.
0:30:02 > 0:30:04You soak it overnight in a big bucket of water.
0:30:04 > 0:30:06Put a slate on it or something, keep it outside,
0:30:06 > 0:30:08stop the cats or whatever getting into it.
0:30:08 > 0:30:09In this weather, it'll do that.
0:30:09 > 0:30:12What you want to try and do is draw the salt out of it, the cure,
0:30:12 > 0:30:13get the cure out of it.
0:30:13 > 0:30:16OK? We've got an onion going in there as well, half an onion.
0:30:16 > 0:30:17We're going to pop into that...
0:30:17 > 0:30:20In this weather, you'll be chipping it out the bucket most of the morning.
0:30:20 > 0:30:23A bottle of cider, all right?
0:30:23 > 0:30:27- Good old West Country ingredient there.- Yeah.
0:30:27 > 0:30:29And as it's all from that manor,
0:30:29 > 0:30:32you don't want to start putting wine in there.
0:30:32 > 0:30:36It's local pork so we're going to use a local booze which is cider.
0:30:36 > 0:30:38Now, top that up with water.
0:30:38 > 0:30:41And all we're going to do then is bring that to the boil and you cook
0:30:41 > 0:30:45that out for about 45 to 50 minutes. It doesn't matter if it goes over.
0:30:45 > 0:30:48The thing here is the time.
0:30:48 > 0:30:49I'm just washing my hands.
0:30:49 > 0:30:51You want to make sure that you put the point of
0:30:51 > 0:30:52a knife into it, it's going to come off.
0:30:52 > 0:30:54So you just gently simmer it on the stove.
0:30:54 > 0:30:57Gently simmer on the stove. Once it's done, you'll see what happens.
0:30:57 > 0:30:58It comes out like this.
0:30:58 > 0:31:01And what happens is the skin swells up, all the flavour starts
0:31:01 > 0:31:05coming into the stock, the cinnamon and the spices we've got there.
0:31:05 > 0:31:09- Yeah.- I'm going to pop that out now into...
0:31:09 > 0:31:12Now, to find this cut of meat as well, it's quite difficult to find in the supermarket.
0:31:12 > 0:31:13- Butchers will sell it.- Yeah.
0:31:13 > 0:31:16Supermarkets tend to go for the loins and bits and pieces.
0:31:16 > 0:31:18But stuff like this, you have to go to your butcher.
0:31:18 > 0:31:22Yeah, your butcher will sort you out for sure. It's a cheap cut.
0:31:22 > 0:31:24I think that's why supermarkets don't stock it
0:31:24 > 0:31:26cos they're not making enough money from it.
0:31:26 > 0:31:28We're probably looking at what, six, seven, eight quid maximum?
0:31:28 > 0:31:31Yeah, if that. Look how much you've got. That's a lot of meat there.
0:31:31 > 0:31:35What you've got to do now is take the string off and take that
0:31:35 > 0:31:37little bit of fat from the top.
0:31:37 > 0:31:39Now, John, do you ever cook stuff like this,
0:31:39 > 0:31:41the collars and stuff like that?
0:31:41 > 0:31:44Yeah, absolutely. I think the same principle
0:31:44 > 0:31:47matters when you're cooking muscle groups that have been
0:31:47 > 0:31:49working a lot more. Exactly what Martin said.
0:31:49 > 0:31:50You know, just needs a bit longer,
0:31:50 > 0:31:53turn the temperature down a little bit more than a usual braise.
0:31:53 > 0:31:56What you need to look after in the collar is collagen.
0:31:56 > 0:31:58That's why it's tough.
0:31:58 > 0:32:00So you need to break the collagen down, make it nice and soft
0:32:00 > 0:32:03and supple but leave the collagen in the meat so it's moist.
0:32:03 > 0:32:07- You make it sound like make-up. Plenty of collagen!- Mascara!
0:32:07 > 0:32:10Right, what I've done, I've taken the strings off and the fat.
0:32:10 > 0:32:12- OK.- Get rid of that.
0:32:12 > 0:32:15We've got our pan here, so we're going to pop into that
0:32:15 > 0:32:17the butter, and we've got a few peppercorns.
0:32:17 > 0:32:20What we need to do is just fry off all that lovely veggie you've prepped up.
0:32:20 > 0:32:22- I'll turn that up.- Lovely.
0:32:22 > 0:32:24So they're white peppercorns you've got in there.
0:32:24 > 0:32:25White peppercorns and whole peeled
0:32:25 > 0:32:27garlic and we're going to put
0:32:27 > 0:32:28the whole shallots in as well.
0:32:28 > 0:32:31- Maybe not that one.- Apart from that one. I'll leave that one.
0:32:31 > 0:32:34And all we're going to do is just get a little bit of colour on there
0:32:34 > 0:32:37because this is where you start drawing out the flavour from the veg
0:32:37 > 0:32:40and it's the second process of the cooking which makes the difference.
0:32:40 > 0:32:43You could just carry on cooking your collar in the water there,
0:32:43 > 0:32:46let it cool down, slice it up, make a parsley sauce.
0:32:46 > 0:32:49Now, I mentioned that you've been consulting for restaurants
0:32:49 > 0:32:51and bits and pieces. But this pub?
0:32:51 > 0:32:54Yeah, the pub. The Reservoir in Charlton Kings, in Cheltenham.
0:32:54 > 0:32:56- Yeah.- Great pub.
0:32:56 > 0:32:58This is one of the dishes we've got on.
0:32:58 > 0:33:01You go there tonight, you will get collar of bacon with parsley
0:33:01 > 0:33:02dumplings because of the weather!
0:33:02 > 0:33:04Cost you 36 quid, mind!
0:33:06 > 0:33:09- No, I'm only joking. - I was going to say, "Hang on!"
0:33:09 > 0:33:12Right, OK. But it is a simple, homely dish.
0:33:12 > 0:33:14This is the sort of thing. It's not a gastro-pub.
0:33:14 > 0:33:15It's a pub with real food.
0:33:15 > 0:33:18- What we've got there, they veg goes in, gets a little bit of colour from the butter.- OK.
0:33:18 > 0:33:21Then what we do is we sit this fellow back on top and we
0:33:21 > 0:33:24take some of that cooking liquor, that first cooking liquor.
0:33:24 > 0:33:27- So it's like double cooking it? - Double cooking it. It's a pot roast
0:33:27 > 0:33:29because what we need to do now is get this on the go.
0:33:29 > 0:33:31This goes into the oven and then we add our dumplings.
0:33:31 > 0:33:33So we put some of that cooking liquor in.
0:33:33 > 0:33:35That's going to soften the veg which we will be sweating
0:33:35 > 0:33:37a bit to sort of draw the flavour out.
0:33:37 > 0:33:38Then it finishes cooking the meat.
0:33:38 > 0:33:41The reason why you've kept them quite chunky, those veg,
0:33:41 > 0:33:43is cos you're going to cook it again but you serve it.
0:33:43 > 0:33:45You serve it with it. You don't want it to break down too much.
0:33:45 > 0:33:48If you make it too small... So, that lot goes into the oven.
0:33:48 > 0:33:51- Right, next stage... - I've got some parsley.
0:33:51 > 0:33:53You've got to chop some parsley and I'm going to make this dumpling mix.
0:33:53 > 0:33:56I don't know why people have a problem with dumplings.
0:33:56 > 0:33:58It's just simple, it is. Right, self-raising flour.
0:33:58 > 0:34:01- Self-raising flour, suet, and this is beef suet.- Beef suet?
0:34:01 > 0:34:05- Yeah, it's not a vegetarian dish, is it?- Not really, no.
0:34:07 > 0:34:10But if you wanted to make a vegetarian one, yeah,
0:34:10 > 0:34:12use a bit of veg suet.
0:34:12 > 0:34:14OK. Mix that in. That's dry. A little bit of salt and pepper.
0:34:14 > 0:34:16Suet, of course, comes from around the kidneys,
0:34:16 > 0:34:18- the fat around the kidneys. - That's it, yeah.
0:34:18 > 0:34:20A little bit of salt and pepper.
0:34:20 > 0:34:22You're going to do the honours there with the parsley.
0:34:22 > 0:34:24This is just to replace our parsley sauce.
0:34:24 > 0:34:27You're going to put plenty of parsley into this mix.
0:34:27 > 0:34:31A very cleansing herb. It takes away some of that stiffness from...
0:34:31 > 0:34:33- In there?- Yeah, lovely.
0:34:33 > 0:34:35It takes away some of that richness from the salt, you know,
0:34:35 > 0:34:37from the pork.
0:34:37 > 0:34:40But the idea of this is to make them quite loose.
0:34:40 > 0:34:43Yeah, you don't want them too tight because they will tend to stay a bit stodgy.
0:34:43 > 0:34:48Also, don't put them in too hot so that they overcook and swell up
0:34:48 > 0:34:51very quickly and then draw a lot of fluid in.
0:34:51 > 0:34:53Then what you need to do is you sort of make shapes about the size
0:34:53 > 0:34:58of a large walnut, I suppose. Roughly shape them.
0:34:58 > 0:35:00This is the sort of thing you could do the day before.
0:35:00 > 0:35:03Make dumplings to this stage and pop them in the fridge.
0:35:03 > 0:35:05So you can do everything well in advance.
0:35:05 > 0:35:07This is the sort of thing, down my way, you put this on,
0:35:07 > 0:35:11- you go out and plough a field, you come home and eat. - LAUGHTER
0:35:11 > 0:35:13Well, not ploughing a field but writing a book.
0:35:13 > 0:35:15- You're writing a book, aren't you? - Yeah, on Baltic food.
0:35:15 > 0:35:18My mum and dad are from Latvia.
0:35:18 > 0:35:22Latvia, Estonia, Lithuania. It hasn't been done.
0:35:22 > 0:35:24I've got a reason. I've still got family there.
0:35:24 > 0:35:27So my research and that is much easier to do.
0:35:27 > 0:35:29What is the essence of that type of food?
0:35:29 > 0:35:30Well, it's very...
0:35:30 > 0:35:33Peasant food, country cooking, that sort of thing?
0:35:33 > 0:35:34Yeah, I think that's the thing.
0:35:34 > 0:35:37But when I say that, my mum hates it. She says, "I'm no peasant."
0:35:37 > 0:35:39I say, "No. I don't mean it that way. I mean it in a nice way."
0:35:39 > 0:35:42- Don't upset your mother. - No, absolutely. Anyway, dumplings,
0:35:42 > 0:35:45they go into that mixture about 15 minutes from cooking.
0:35:45 > 0:35:47- And what you're bringing out there is...- The finished article.
0:35:47 > 0:35:50- ..our finished article. - Look at that!
0:35:50 > 0:35:51Let's just get this all cleaned off.
0:35:51 > 0:35:53I think you don't need to do anything with that.
0:35:53 > 0:35:55Just give me a piece of bread and I'll eat it as it is.
0:35:55 > 0:35:58Looks delicious.
0:35:58 > 0:36:02Lovely. Now you can see... I'll get this piece of meat out here.
0:36:02 > 0:36:04I'll just pop that on the side.
0:36:04 > 0:36:07- So, what we're going to do first is get our...- Big spoon?
0:36:07 > 0:36:09Yeah, lovely.
0:36:09 > 0:36:13So, we're going to take out some of this lovely, chunky whole veg.
0:36:13 > 0:36:17This is the whole beauty of keeping it all big and...chunky.
0:36:17 > 0:36:19Don't forget the carrots on the bias.
0:36:19 > 0:36:22- Yeah, sorry. - LAUGHTER
0:36:22 > 0:36:24I did that bit.
0:36:24 > 0:36:27You see, because it's cured, you get that lovely rich colour there.
0:36:27 > 0:36:32- I just cut a couple of slices off and pop those on.- Look at that.
0:36:32 > 0:36:34And I'm just going to lay those on.
0:36:34 > 0:36:37- OK.- Proper veg. Look at that.
0:36:37 > 0:36:39And then a couple of these lovely, fat dumplings.
0:36:39 > 0:36:42Extra dumplings, please! Extra dumplings!
0:36:42 > 0:36:43Extra dumplings.
0:36:43 > 0:36:47- Squeeze the muscle in there, Martin. - LAUGHTER
0:36:47 > 0:36:49- She won't notice. - You're getting an order here.- Yeah!
0:36:49 > 0:36:54And finally, you've got a dollop of good, old, classic English mustard there.
0:36:54 > 0:36:57Give me a little bit of this juice and we'll put
0:36:57 > 0:37:00- a nice bit of the juice over.- And a dollop of mustard on the side.
0:37:00 > 0:37:02And a dollop of mustard. Give that a little wipe up.
0:37:02 > 0:37:05So remind us what that is again.
0:37:05 > 0:37:08You've got boiled collar of bacon with veggies and parsley dumplings.
0:37:08 > 0:37:10Easy as that.
0:37:14 > 0:37:15APPLAUSE
0:37:15 > 0:37:18Stop it now. I notice how you didn't do that with mine.
0:37:18 > 0:37:20I'm not playing these games any more.
0:37:20 > 0:37:23You applaud for these lot but not for me. Anyway. Right. There you go.
0:37:23 > 0:37:27- Yum!- Dive in.- Oh, I love this! - Really hearty.
0:37:27 > 0:37:29Do you like your dumplings?
0:37:29 > 0:37:31I love dumplings, yeah!
0:37:31 > 0:37:33- I thought this is going to be dry but it's lovely.- Straight in there!
0:37:33 > 0:37:36Absolutely, yeah!
0:37:36 > 0:37:39Comforting, warm, cheap.
0:37:39 > 0:37:41That is absolutely delicious!
0:37:41 > 0:37:43It is, like you say, that meat is very, very cheap.
0:37:43 > 0:37:44It's worth searching out.
0:37:44 > 0:37:47Find your butcher, speak to him, and they can get collar of bacon.
0:37:52 > 0:37:54Well, what a tasty, one-pot wonder that was.
0:37:54 > 0:37:57Perfect for these cold winter nights.
0:37:57 > 0:38:00Now I think it's time we had one of our Keith Floyd adventures.
0:38:00 > 0:38:02Show us how it's done, Keith.
0:38:28 > 0:38:31There is, in fact, a downside to being an international gastronomic
0:38:31 > 0:38:34superstar. And I never know where I am, what's happening to me.
0:38:34 > 0:38:36I arrive, I come, I go, I'm jet-lagged,
0:38:36 > 0:38:38I'm tired and all the rest of it.
0:38:38 > 0:38:40I'll tell you one thing which is really quite exciting,
0:38:40 > 0:38:43this is an airport, it's Tampa Airport, and there aren't
0:38:43 > 0:38:45cuddly dolls, there aren't policemen's helmets
0:38:45 > 0:38:46and stuff like that. There are real things.
0:38:46 > 0:38:49Look, we are on the Gulf of Mexico, for heaven sake.
0:38:49 > 0:38:52There are beautiful clams, plump prawns,
0:38:52 > 0:38:55super succulent oysters and fat crab legs.
0:38:55 > 0:38:58It's really brilliant, isn't it?! I mean, this is like France.
0:38:58 > 0:38:59Imagine it in Heathrow or somewhere,
0:38:59 > 0:39:02policemen and truncheons and Union Jack shorts and stuff like
0:39:02 > 0:39:04that, a load of nonsense, but this is something else.
0:39:04 > 0:39:06The only trouble is, I don't know whether this is a sequence of...
0:39:06 > 0:39:09- HE TRIPS OVER HIS WORDS - ..which we are going to use...
0:39:09 > 0:39:11I'm very tired, by the way. I've been flying for 13 hours,
0:39:11 > 0:39:13for heaven sake! We don't know whether they're going to say,
0:39:13 > 0:39:15"Hello, welcome to Florida," or
0:39:15 > 0:39:18"Florida was really good, wasn't it? Goodbye." Either way, hi!
0:39:23 > 0:39:27HE HUMS ALONG TO RADIO
0:39:27 > 0:39:31# Rubber ball and bouncing back to you-hoo-hoo
0:39:31 > 0:39:35# Oh, and I'm bouncing back to you-hoo-hoo! #
0:39:35 > 0:39:37Can't sing. Hey, the first person in Britain to open
0:39:37 > 0:39:41a network golden oldies radio station like Z93 here
0:39:41 > 0:39:44is going to make a fortune!
0:39:44 > 0:39:46This is all part of the American dream.
0:39:46 > 0:39:48This is all part of Floyd's American Pie.
0:39:48 > 0:39:51I'm in a mobile home, with a kitchen, refrigerator,
0:39:51 > 0:39:52ice-making machine, stove.
0:39:52 > 0:39:56I've got my motel in the back, I can go where I want. I'm free to go.
0:39:56 > 0:39:59I can stop, I can buy oranges, I can buy limes, chicken.
0:39:59 > 0:40:02I'm going to cook chicken and limes with...flame it in rum.
0:40:02 > 0:40:04That's what I'll do. I'll go to the market and get all that.
0:40:04 > 0:40:07I can cook it right back here. No problems at all.
0:40:07 > 0:40:08Free to go, free to cook.
0:40:12 > 0:40:15# Bodies in the sand
0:40:16 > 0:40:20# Tropical drink melting in your hand
0:40:20 > 0:40:27# We'll be falling in love to the rhythm of a steel drum band
0:40:27 > 0:40:29# Down in Kokomo Aruba, Jamaica... #
0:40:29 > 0:40:33Before air-conditioning, Florida was an insect-infested swamp.
0:40:33 > 0:40:36Rednecked, bullwhip-cracking alligator hunters earned
0:40:36 > 0:40:39a good living, but no right-thinking person would dream of going
0:40:39 > 0:40:40there on holiday.
0:40:40 > 0:40:43Times have changed and Florida, the Sunshine State,
0:40:43 > 0:40:46rich in fruit, limes, oranges and vegetables and fish
0:40:46 > 0:40:49and bars that serve cocktails in plastic buckets,
0:40:49 > 0:40:52plays host to sun-seekers from all over the world.
0:40:52 > 0:40:54The locals call them snowbirds.
0:40:59 > 0:41:02This is the quick spot for the architecture sketch.
0:41:02 > 0:41:05I mean, it is very interesting, but it's unlikely to be commended by HRH.
0:41:05 > 0:41:08But with its sandy beaches and the warm Gulf Stream,
0:41:08 > 0:41:10it's a great place for a healthy holiday.
0:41:10 > 0:41:14Fruit and vegetables bigger and better, they say, than anywhere else
0:41:14 > 0:41:16grow in sun-kissed contentment.
0:41:16 > 0:41:19The fishing boats provide the beach party with shrimp and grouper.
0:41:19 > 0:41:22And if you've got a few quid, the living is very easy,
0:41:22 > 0:41:24if you can tolerate the polite hard sell from bartenders and
0:41:24 > 0:41:26waitresses, that is.
0:41:26 > 0:41:28- Don't you agree? - HE SWALLOWS HARD
0:41:37 > 0:41:39It's really good. Anyway, listen,
0:41:39 > 0:41:42this is a cookery programme and we are going to talk about food now.
0:41:42 > 0:41:45We're going to talk about food in a relatively serious way.
0:41:45 > 0:41:48Now that I'm rich and famous, of course, I don't have to say
0:41:48 > 0:41:52phrases like "by the magic of television all these things are here."
0:41:52 > 0:41:53I have people out back, as we say.
0:41:53 > 0:41:56They travel in a separate bus and they, you know,
0:41:56 > 0:41:58leap in every time I stop for petrol and prepare my ingredients.
0:41:58 > 0:42:00It's very good, isn't it? My ingredients are...
0:42:00 > 0:42:04Because this is Florida, this is the Sunshine State,
0:42:04 > 0:42:06I know nothing about it, never been here before,
0:42:06 > 0:42:07so I bought a cookery book.
0:42:07 > 0:42:10The cookery book said things like fried chicken and limes.
0:42:10 > 0:42:12Well, there are lots of limes here. Chuck in a bit of pineapple,
0:42:12 > 0:42:15baste it in flour and fry it or something.
0:42:15 > 0:42:16It didn't seem exactly brilliant,
0:42:16 > 0:42:20so with every due respect to Florida, I've modified the
0:42:20 > 0:42:23recipe I found in the Floridian cookbook and decided to
0:42:23 > 0:42:26produce this particular dish - chicken with limes.
0:42:26 > 0:42:28Clive, I would like to explain what we've got.
0:42:28 > 0:42:30Starting with the chicken. OK?
0:42:30 > 0:42:33Little fillets of breast of chicken, which have been marinating now
0:42:33 > 0:42:36for a couple of hours in freshly squeezed lime juice, garlic and salt.
0:42:36 > 0:42:38And quite a lot of salt, by the way.
0:42:38 > 0:42:41Round to your right, I've got some curry powder
0:42:41 > 0:42:44and some garlic and some saffron.
0:42:44 > 0:42:46Most importantly... And I love the glass, don't you?
0:42:46 > 0:42:48A football team or something.
0:42:48 > 0:42:49..freshly squeezed lime juice,
0:42:49 > 0:42:52some white rum because we are near Jamaica. We're near the Ca-RIB-bean,
0:42:52 > 0:42:54as they call it, or the Ca-rib-BEAN, as I call it.
0:42:54 > 0:42:56Pepper and salt and stuff like that.
0:42:56 > 0:43:00Celery, tomatoes, which I've carefully peeled and taken
0:43:00 > 0:43:02the pips out of and that is... Oops, sorry about that.
0:43:02 > 0:43:06It is important so that the thing doesn't get muddled about with the skins.
0:43:06 > 0:43:10We've got some lovely butter, some really plumpish little raisins.
0:43:10 > 0:43:12Very sweet and succulent, they are.
0:43:12 > 0:43:15They haven't been sitting on the nine o'clock shop shelf
0:43:15 > 0:43:17for three months, they've just been packed and sold.
0:43:17 > 0:43:21They are very good. I've got some freshly cubed pineapple, OK?
0:43:21 > 0:43:24I've got some ordinary flour and some cornmeal.
0:43:24 > 0:43:26Cornflour and cornmeal are a very important part of American
0:43:26 > 0:43:28cookery, as far as I can understand.
0:43:28 > 0:43:31All of this, I shall learn more, like you are learning, as I go
0:43:31 > 0:43:34along because this is my first time in America.
0:43:34 > 0:43:37Lovely pineapple, lovely limes,
0:43:37 > 0:43:41and a mixture of wild brown and white rice.
0:43:41 > 0:43:43Clive, you are going to have problems coming in to see,
0:43:43 > 0:43:45but I'll come back here. First of all,
0:43:45 > 0:43:49my little fillets of chicken, nicely marinated in
0:43:49 > 0:43:53lime, garlic and salt, are dredged in the two kinds of flour, OK?
0:43:53 > 0:43:56And straight into the pan to fry.
0:43:57 > 0:43:58Another one.
0:44:01 > 0:44:03In we go as well. Mustn't burn the butter.
0:44:05 > 0:44:06And we'll do a third one.
0:44:09 > 0:44:10OK.
0:44:10 > 0:44:13Right, swivel those around a second.
0:44:13 > 0:44:14This is the kind of pan that you could make
0:44:14 > 0:44:16a paella for 400 people in.
0:44:16 > 0:44:19Presumably, that's the sort of thing they do when they are on
0:44:19 > 0:44:21their little hols in the old whatever these things are.
0:44:21 > 0:44:25Ace Arrows, Pace Arrows, Winnebagos, RVs, I don't know.
0:44:25 > 0:44:29Right. Get those little pieces of chicken frying nicely away there.
0:44:29 > 0:44:33Up to frying speed. Then, cos I've interpreted this dish,
0:44:33 > 0:44:35I mean, the dish really was very basically - do that,
0:44:35 > 0:44:38chuck in some celery, a cup of water, cup of rice
0:44:38 > 0:44:39and some pineapple and stew it.
0:44:39 > 0:44:42I mean, OK, it's their country and that's how they like to do
0:44:42 > 0:44:45things, but I thought I ought to just refine it down a little bit.
0:44:45 > 0:44:48So, what I'm going to do is as those fry away there...
0:44:49 > 0:44:51..I am going to flame it in some rum.
0:44:52 > 0:44:56SIZZLING
0:44:56 > 0:44:59And hope I don't set the microwave on fire.
0:44:59 > 0:45:02I mean, how many caravans have you lot got with microwaves in?
0:45:02 > 0:45:03It's absolutely extraordinary, isn't it?
0:45:03 > 0:45:06- Right, so we'll do that... - FIRE ALARM WAILS
0:45:06 > 0:45:07That's brilliant.
0:45:07 > 0:45:12See, they've got microwaves, they don't know about flambe cooking.
0:45:12 > 0:45:14Hence the alarm. No problem.
0:45:14 > 0:45:17SMASHING
0:45:17 > 0:45:21Anyway, back to the proper business, so, I've got my chicken fillets
0:45:21 > 0:45:25in there, frying away in butter with a little bit of celery, OK?
0:45:25 > 0:45:28And my rum. Then the next very important thing that goes in is this
0:45:28 > 0:45:31lovely, fresh lime juice.
0:45:31 > 0:45:34So, we put that in. Like that.
0:45:35 > 0:45:39Then, into that, we also add some of our little pineapple pieces,
0:45:39 > 0:45:42which is genuinely, genuinely fresh.
0:45:42 > 0:45:45I mean, if you could bite it, you would know it.
0:45:45 > 0:45:47It is Florida sunshine cos this is sunshine...
0:45:47 > 0:45:52Do you know, although this is all sharp and smooth down here,
0:45:52 > 0:45:53fishing boats and big cars and stuff,
0:45:53 > 0:45:55it is a little bit like Provence.
0:45:55 > 0:46:01It is the last, sort of, untamed area of America in terms of
0:46:01 > 0:46:03sort of modern-day travel and tourism and stuff like that.
0:46:03 > 0:46:06And they have got these fabulous fruits and big fish and
0:46:06 > 0:46:08vegetables and stuff like that.
0:46:08 > 0:46:10It does actually reflect in the cooking.
0:46:10 > 0:46:13And it is nice. Even the junk food here is good
0:46:13 > 0:46:17because it's served with heart, with a smile on its face.
0:46:17 > 0:46:19Anyway, enough of my philosophy.
0:46:19 > 0:46:26Pineapple and rum, celery and chicken pieces go into there. OK?
0:46:26 > 0:46:31Then, into that, we add a couple of quarters of peeled
0:46:31 > 0:46:35and de-pipped tomatoes, right?
0:46:35 > 0:46:39Right, some salt and pepper, I think we should have, just to go in there.
0:46:39 > 0:46:41And they like their things quite spicy here,
0:46:41 > 0:46:45so I'm going fairly heavy on the pepper. A little bit of salt.
0:46:45 > 0:46:47We let that bubble away for a while.
0:46:47 > 0:46:50Another thing, I thought it'd be really good fun to add some
0:46:50 > 0:46:53beer, some American beer, you know?
0:46:53 > 0:46:54We are not in Milwaukee,
0:46:54 > 0:46:56but I'd love otherwise if we were to make that little joke,
0:46:56 > 0:46:59you know, what made Milwaukee famous made a loser out of me.
0:46:59 > 0:47:03Anyway, so we put a little beer in there,
0:47:03 > 0:47:06instead of stock, because the Americans are not big on stocks.
0:47:06 > 0:47:09They don't have bubbling sauce pots and stock pots and things,
0:47:09 > 0:47:11especially not in a mobile home.
0:47:11 > 0:47:15So, anyway, what happens now is that bubbles away now for
0:47:15 > 0:47:19about 20 minutes until the pineapples are softened and
0:47:19 > 0:47:22cooked, till the tomato is good,
0:47:22 > 0:47:23until the sauce there is reduced.
0:47:23 > 0:47:26And then we have to go to a second phase.
0:47:30 > 0:47:32So, faster than a wave can break,
0:47:32 > 0:47:35I finished the sauce by whizzing the pineapple, the juices from the
0:47:35 > 0:47:38pan with a knob of butter in the food processor. Simple, isn't it?
0:47:40 > 0:47:44I'm not one of those chaps who really likes to do decorative
0:47:44 > 0:47:46things. I mean, I'm much more involved
0:47:46 > 0:47:49in kind of down-home cooking, as they call it here,
0:47:49 > 0:47:52but while I was here and while I was filming this sequence,
0:47:52 > 0:47:54Salvador Dali died. And, of course, he's very important
0:47:54 > 0:47:56to the St Petersburg area and stuff like that.
0:47:56 > 0:48:00And I feel that, in a little way, you know, Salvador,
0:48:00 > 0:48:01with these raisins going on top,
0:48:01 > 0:48:04by the way, Salvador would have perhaps...
0:48:04 > 0:48:07Might not have enjoyed the taste, but he would have approved of
0:48:07 > 0:48:10the sentiment of trying to make a sunshine dish.
0:48:10 > 0:48:15I'm trying to make my kind of tribute to Florida, to artists
0:48:15 > 0:48:18and poets and rock and roll stars and all of those things.
0:48:18 > 0:48:19But the problem is now,
0:48:19 > 0:48:23I've actually got to serve this to a man I have never met.
0:48:23 > 0:48:25And he's an ex-Green Beret. He was in Vietnam.
0:48:25 > 0:48:29I don't know if he'd really go for this, but I will.
0:48:31 > 0:48:35There you go. The plate's very hot, I'm afraid.
0:48:35 > 0:48:38- All right.- There's a knife and a fork.
0:48:38 > 0:48:41Listen, I tried to make it from Floridian ingredients.
0:48:41 > 0:48:45It's chicken in a lime sauce with pineapple and rice and raisins,
0:48:45 > 0:48:47but anyway,
0:48:47 > 0:48:51do you think survival in America in the 1980s and the 1990s is
0:48:51 > 0:48:52a big problem?
0:48:55 > 0:48:59I think surviving with some type of honour
0:48:59 > 0:49:01and some type of dignity is a problem.
0:49:03 > 0:49:05When you talk about survival,
0:49:05 > 0:49:08you've got to talk about the quality of survival.
0:49:08 > 0:49:11That's what I look for for everyone.
0:49:12 > 0:49:16I live down on the river, the people who live down there with me...
0:49:17 > 0:49:20..almost all of them are Vietnam vets.
0:49:20 > 0:49:24We take care of each other. We have a lot of quality,
0:49:24 > 0:49:27primarily because of the way we relate to each other.
0:49:27 > 0:49:29All right, OK, you are a tough man, you've been in the Congo,
0:49:29 > 0:49:32you've been in the Vietnam and all that stuff.
0:49:32 > 0:49:35I'm a tough guy, I'm going to take it from you. What did you
0:49:35 > 0:49:39think of my interpretation of a Floridian dish, of trying to
0:49:39 > 0:49:42cook some chicken with some limes and with some rice and stuff like that?
0:49:42 > 0:49:45Everything was done, the texture and everything was fine,
0:49:45 > 0:49:48just a little bit too much lime.
0:49:48 > 0:49:51A little bit too much lime. They always do that to me.
0:49:51 > 0:49:55Do you know, this is the Provence of America because in Provence,
0:49:55 > 0:49:58they used to say, "Brilliant, well-cooked, well-presented,
0:49:58 > 0:50:00"well done, a little bit too much salt."
0:50:00 > 0:50:02Here, too much lime.
0:50:12 > 0:50:15The best time to fish for grouper, so the guidebooks
0:50:15 > 0:50:19tell me, is when an incoming tide coincides with a rising barometer.
0:50:19 > 0:50:21Not a lot of people know that, but it's true!
0:50:21 > 0:50:23I only wish we had read that particular book before
0:50:23 > 0:50:26we set off with my very latest chum, Captain Jack Powell,
0:50:26 > 0:50:30and his fabulous fishfinder and the latest in hi-tech fishing gear.
0:50:37 > 0:50:40That might have been me imagining things.
0:50:40 > 0:50:42When you've been out in the desert for as long as I have,
0:50:42 > 0:50:45you start to imagine the odd thing.
0:50:45 > 0:50:47They say the heat and the sun can get to you, you know,
0:50:47 > 0:50:50but it hasn't affected me,
0:50:50 > 0:50:52which is just as well with all these damned hedgehogs.
0:50:52 > 0:50:55Jack, is there any piracy around here? Modern-day piracy?
0:50:55 > 0:50:59Yeah, pirates, I have lost six friends to pirates.
0:50:59 > 0:51:02They have found their boats in Mexico and South America and all
0:51:02 > 0:51:06without, of course, the crew on board. And they are killed.
0:51:06 > 0:51:08We do have one good pirate.
0:51:08 > 0:51:10I haven't heard anything about him lately,
0:51:10 > 0:51:13but instead of killing you, when they would take your boat,
0:51:13 > 0:51:16commercial fishing boats, which they use to run drugs and all,
0:51:16 > 0:51:19they would drop you off out on the King Ranch over in Texas,
0:51:19 > 0:51:21which is the largest ranch in the world.
0:51:21 > 0:51:23It's a two-day walk to any civilisation, so...
0:51:23 > 0:51:25So that's a good pirate.
0:51:25 > 0:51:29Yeah, they wouldn't kill you. They would just take your boat.
0:51:31 > 0:51:33All right, you've got a nice one here. What have you got there?
0:51:33 > 0:51:36- So this is a 3.5lb grouper, Jack. - HE LAUGHS
0:51:36 > 0:51:39- OK! - HE LAUGHS
0:51:39 > 0:51:41Now, that's closer to four, but...
0:51:43 > 0:51:45Fighting like another little snapper.
0:51:47 > 0:51:50Follow the line up.
0:51:50 > 0:51:52OK, we've got a grouper. We've got a little grouper.
0:51:52 > 0:51:56- A little grouper.- A little one. - This is a little one?
0:51:56 > 0:51:58- That's a little one. - But it is a real one.- Yes, it is.
0:51:58 > 0:52:00Because we had to abandon trawling.
0:52:00 > 0:52:03And Jack whacked on the live bait.
0:52:03 > 0:52:05Found out why they weren't hitting.
0:52:05 > 0:52:07And is that the answer? We are using the wrong bait?
0:52:07 > 0:52:11- Well.- Should we do that again?- Now we're going to drop that down again.
0:52:11 > 0:52:13Let me show you how to drop that down. I'm going to stick him
0:52:13 > 0:52:14in the...live well here.
0:52:14 > 0:52:16- We have at least lunch.- Yes, we do.
0:52:16 > 0:52:19OK. That was a red grouper, we want a black grouper.
0:52:19 > 0:52:22- OK, we'll get one this time. Hopefully.- Here we go.
0:52:26 > 0:52:29The hours dripped slowly by and we only had a few small fish.
0:52:29 > 0:52:32I had been looking forward to landing at least 100-pound grouper,
0:52:32 > 0:52:35but some days, there just ain't no fish.
0:52:35 > 0:52:37Happily, the icebox was well-stocked with beer and rum.
0:52:37 > 0:52:39Hemingway would have been totally proud of us,
0:52:39 > 0:52:41so in search of another legend,
0:52:41 > 0:52:43Zelda and Scott Fitzgerald, I checked into their former
0:52:43 > 0:52:47stomping ground, a pink birthday cake called the Don CeSar Hotel,
0:52:47 > 0:52:51for another cooking sketch with my latest, latest chum,
0:52:51 > 0:52:52Jean-Louis Chalet.
0:52:52 > 0:52:55And to help him, here's me frying some fillets of
0:52:55 > 0:52:56freshly caught red snapper.
0:52:58 > 0:53:01All right, for some vegetables.
0:53:01 > 0:53:03What are we going to improvise today for vegetables?
0:53:03 > 0:53:07I have a nice julienne of these mixed veg.
0:53:07 > 0:53:10Is there a place for improvisation in the American kitchen?
0:53:10 > 0:53:12I mean, I've only so far been into the short order kitchens
0:53:12 > 0:53:15where everything gets punched out of a ticket, you know?
0:53:15 > 0:53:18And here you are, you are winging it, you are playing it.
0:53:18 > 0:53:19Well, yes, you must improvise.
0:53:19 > 0:53:22You must know your basics, you must know the theory,
0:53:22 > 0:53:24you must know the practical side, of course.
0:53:24 > 0:53:28This is a very practical knowledge and training you must have.
0:53:28 > 0:53:32Cooking is a flare with lots of finesse and lots of knowledge,
0:53:32 > 0:53:35but, yes, you must improvise. You must stay within the classical...
0:53:35 > 0:53:38I'm sorry. Can we just have a real close-up on here, Clive, please?
0:53:38 > 0:53:40What have we got in there in our improvisation sauce?
0:53:40 > 0:53:42Shiitake mushrooms, you have a julienne of bell peppers,
0:53:42 > 0:53:45you have some enokis and you have a julienne of zucchinis.
0:53:45 > 0:53:47Hey, listen, this is an international programme.
0:53:47 > 0:53:51- What are enokis?- Enokis are a kind of Japanese mushroom, which are now grown in California.
0:53:51 > 0:53:55Enokis are actually these right here. Delightful, delightful.
0:53:55 > 0:53:58We use these in salads, we use these on fish.
0:53:58 > 0:54:02- Oh, they're miniature, miniature, long stalk mushrooms.- Exactly. Exactly.
0:54:02 > 0:54:03Now we grow them on the West Coast now.
0:54:03 > 0:54:06- Brilliant. Where does the caviar come in?- In the sauce.
0:54:06 > 0:54:09- Could I just have a spoonful of it before it goes in?- Oh, sure, sure.
0:54:09 > 0:54:11I have this terrible weakness for caviar, I really do.
0:54:11 > 0:54:12Beluga caviar. Sorry, Clive.
0:54:12 > 0:54:15Sorry to interrupt, but this is America and they've got
0:54:15 > 0:54:17it here by the kilo. By the hundred weight.
0:54:17 > 0:54:19It's one of my favourite things. Thank you.
0:54:19 > 0:54:23The sauce is reducing down, I'm going to add some caviar to it.
0:54:23 > 0:54:25Here we are, nice beluga caviar.
0:54:28 > 0:54:31I'm going to go and put a little bit more.
0:54:31 > 0:54:34I myself, I love caviar and champagne.
0:54:34 > 0:54:36- It is your birthday. - It is my birthday.
0:54:38 > 0:54:42OK. What we're going to do, we're going to overlap this like this.
0:54:44 > 0:54:47Now, as I said earlier, this is a local snapper,
0:54:47 > 0:54:50which is an outstanding quality of fish.
0:54:53 > 0:54:57I am just getting to know the Florida seafood quite well now.
0:54:57 > 0:55:00Now what I'm going to do, I'm going to put this on the side
0:55:00 > 0:55:04- to let the sweat...- Get the fat off. - Get the sweat off.
0:55:04 > 0:55:08This is not a very high-calorie item right here.
0:55:08 > 0:55:10It's a typical unleaded American dish.
0:55:10 > 0:55:14The main thing it's got is a million bucks worth of caviar over it.
0:55:14 > 0:55:18All right. Then we add a little bit of southern corn into it.
0:55:18 > 0:55:20- Hey, that's good.- All right.
0:55:20 > 0:55:23Let's put this little puppy on top or somewhere to make
0:55:23 > 0:55:28it a nice, delightful presentation on the plate. OK.
0:55:29 > 0:55:32Very interesting and much sought-after by the wealthy
0:55:32 > 0:55:34punters of St Pete's, I'm sure.
0:55:38 > 0:55:40What an absolute treasure.
0:55:40 > 0:55:43As ever on Best Bites, we're looking back at some of our favourite
0:55:43 > 0:55:45recipes from the Saturday Kitchen archives.
0:55:45 > 0:55:47Still to come on today's show,
0:55:47 > 0:55:50Atul Kochhar takes on Jun Tanaka in the omelette challenge
0:55:50 > 0:55:52and with Jun currently in third place,
0:55:52 > 0:55:54that's a tough challenge for Atul.
0:55:54 > 0:55:55Does he have what it takes?
0:55:55 > 0:55:58Anna Jones delivers a healthy, sweet treat.
0:55:58 > 0:56:02She serves up delicious egg-free banana, blueberry and pecan pancakes.
0:56:02 > 0:56:04And American actress Rashida Jones
0:56:04 > 0:56:07faces a food heaven or a food hell.
0:56:07 > 0:56:09Did she get her food heaven - dark chocolate fondant with hot
0:56:09 > 0:56:11chocolate sauce, banana fritters and ice cream?
0:56:11 > 0:56:15Or her food hell - chicken Caesar salad with crunchy grapes,
0:56:15 > 0:56:17spicy pecans?
0:56:17 > 0:56:20You can find out what she got at the end of the show.
0:56:20 > 0:56:23Next up, it's Stephen Terry who is serving some mouthwatering
0:56:23 > 0:56:28potato gnocchi with grilled radicchio and a tasty sausage sauce. Yum!
0:56:29 > 0:56:34Next up is a man from the Hardwick restaurant in South Wales.
0:56:34 > 0:56:36- It's Stephen Terry. Welcome back, Stephen.- Hello, James.
0:56:36 > 0:56:39On the menu we've got gnocchi and sausages, so...
0:56:39 > 0:56:41- Yeah.- Tell us about this, then. - Well, we're going to crack on
0:56:41 > 0:56:43- straightaway.- You want me to get the potatoes on here.
0:56:43 > 0:56:45So what potatoes are you using for this one?
0:56:45 > 0:56:48Desiree. Desiree potatoes, good for mash.
0:56:48 > 0:56:51Literally loads of salt.
0:56:51 > 0:56:52Yeah, loads of salt.
0:56:52 > 0:56:56I like to put them in salt because it takes the moisture from
0:56:56 > 0:56:58the potatoes, you get a firmer mash.
0:56:58 > 0:56:59Right.
0:56:59 > 0:57:02So what I'm doing, I'm just taking the skins off the sausages.
0:57:02 > 0:57:05I'm turning these into a little bit of gnocchi.
0:57:05 > 0:57:08Gnocchi is a great word because it's got a silent G,
0:57:08 > 0:57:11- so a lot of people call them g-no-chi.- Right.
0:57:11 > 0:57:15And this is, I mean, it's a classic,
0:57:15 > 0:57:18based on a classic Italian dish, I suppose, this one as well.
0:57:18 > 0:57:20I believe so, yeah. I mean, you know, it's...
0:57:20 > 0:57:24Gnocchi is a staple diet in any Italian home and what you choose
0:57:24 > 0:57:26to put with it is, obviously, entirely up to the individual.
0:57:26 > 0:57:28But, you know, frying some sausage meat
0:57:28 > 0:57:30is one of the easiest things to do.
0:57:30 > 0:57:32As soon as you've taken the meat out of the sausages,
0:57:32 > 0:57:35you sort of work it with a...
0:57:35 > 0:57:37- I'll move that out of the way. - ..with a fork.- Yeah.
0:57:37 > 0:57:39So we get the sausage meat...
0:57:39 > 0:57:42You could just mince some pork if you wanted to, but you are
0:57:42 > 0:57:46more likely to have sausages in your fridge then minced pork.
0:57:46 > 0:57:49I talked to Simon about his career.
0:57:49 > 0:57:53Your career, you've managed to work in some of the UK's great,
0:57:53 > 0:57:59classic restaurants. Particularly in the late '80s, early '90s.
0:57:59 > 0:58:03Places like Harveys, places like that.
0:58:03 > 0:58:07Being in the right place at the right time, really.
0:58:07 > 0:58:11I am old enough to have worked in those places and back in '88,
0:58:11 > 0:58:13'89, working at Harveys,
0:58:13 > 0:58:17alongside the likes of a young Gordon Ramsay
0:58:17 > 0:58:19and under the direction of Marco,
0:58:19 > 0:58:22who was a man on a mission at the time.
0:58:22 > 0:58:24We learnt a lot from him.
0:58:24 > 0:58:28He was a very, very creative man. He is a genius.
0:58:28 > 0:58:31I'm going to add some shallots and garlic and some chilli flakes
0:58:31 > 0:58:33to my pork that is frying off.
0:58:33 > 0:58:36Chilli is entirely up to the individual.
0:58:36 > 0:58:38In rehearsal, I think it was a little bit spicy
0:58:38 > 0:58:39but I quite liked it.
0:58:39 > 0:58:43I think with the lemon at the end it certainly works, though.
0:58:43 > 0:58:45You thought it was a bit spicy, Simon.
0:58:45 > 0:58:47It had a bit of a kick to it, yeah.
0:58:47 > 0:58:51- You've got to know it's there, haven't you?- Can I ask what that is?
0:58:51 > 0:58:56- Is that just a different type of masher?- This is a potato ricer.
0:58:56 > 0:58:59If you want to make mashed potato, this is the thing that you need.
0:58:59 > 0:59:01- Oh.- One of these.
0:59:01 > 0:59:03You can have something like that or you can get little round ones.
0:59:03 > 0:59:06But you've got to have something like that to make gnocchi.
0:59:06 > 0:59:08It's called a mouli or a potato ricer.
0:59:08 > 0:59:10This is a potato ricer to make the little gnocchi.
0:59:10 > 0:59:13It is something that you should definitely have if you want
0:59:13 > 0:59:15to make really good mashed potato.
0:59:15 > 0:59:17All you do now is add butter and cream to this and it'll
0:59:17 > 0:59:18- be lovely and smooth.- Ooh.
0:59:18 > 0:59:21Parmesan cheese to make gnocchi, I am putting in an egg
0:59:21 > 0:59:24and a little bit of flour and some salt and pepper in there as well.
0:59:24 > 0:59:26A lot of people when they make gnocchi,
0:59:26 > 0:59:29you can flavour gnocchi with all sorts of herbs or you could
0:59:29 > 0:59:32put a puree in there, like pumpkin puree, but I'm more of
0:59:32 > 0:59:35a sort of purist when it comes to things like that.
0:59:35 > 0:59:37I like my gnocchi potato, a little bit of Parmesan,
0:59:37 > 0:59:40egg, salt and serve it with something.
0:59:40 > 0:59:44I would rather it be on it than in it.
0:59:44 > 0:59:47I put the sausage through the gnocchi. We use the hogs pudding.
0:59:47 > 0:59:50- Is that the white pudding? - Yes, it is like a white pudding.
0:59:50 > 0:59:53It's got pearl barley through it, herbs, cooked pork and that goes
0:59:53 > 0:59:56through the gnocchi and we cook and roast it and serve it with sea bass.
0:59:56 > 0:59:58- Lovely.- It is so versatile.
1:00:00 > 1:00:03- And it freezes well. - The thing is with a gnocchi,
1:00:03 > 1:00:06you can have the mashed potato and the gnocchi just there.
1:00:06 > 1:00:10You can make it with mash from the day before or something,
1:00:10 > 1:00:12so it hasn't got to be made fresh.
1:00:12 > 1:00:16You can have it from the day before and just make the sauce up
1:00:16 > 1:00:18to go with it.
1:00:18 > 1:00:19That's the pork.
1:00:19 > 1:00:21As you can see, the pork meat is nice and crispy,
1:00:21 > 1:00:24lots of flavour on there with the shallot, the garlic.
1:00:24 > 1:00:26We'll add a bit of parsley to that.
1:00:26 > 1:00:28Then we are going to put some stock in,
1:00:28 > 1:00:29we've got some chicken stock there.
1:00:29 > 1:00:32The Hardwick is still taking loads of your time because you've
1:00:32 > 1:00:33got bedrooms as well.
1:00:33 > 1:00:36Eight bedrooms. Eight double rooms. It's going very well.
1:00:36 > 1:00:40Obviously flat-out at the weekends and we're picking up lots of
1:00:40 > 1:00:43business during the week now. Lots of corporate business.
1:00:43 > 1:00:48- It works very well for us.- On top of that, you have been helping me.
1:00:48 > 1:00:51This hospital job that I have let myself in for,
1:00:51 > 1:00:54you have been kindly helping me.
1:00:54 > 1:00:58Stephen is doing an amazing job. I sent him to your local hospital.
1:00:58 > 1:01:01- Nevill Hall. - Local hospital to help out there,
1:01:01 > 1:01:06- but it is a whole new series which goes out next week.- Monday.
1:01:06 > 1:01:09- 9:15 in the morning.- It was great.
1:01:09 > 1:01:13It was a really good insight into how a hospital operates in
1:01:13 > 1:01:16a catering facility and when you think about the people they
1:01:16 > 1:01:20have to feed at the same time, it is a logistical nightmare.
1:01:20 > 1:01:24Nevill Hall, I can only speak highly of what we saw there.
1:01:24 > 1:01:29- It was incredible.- Amazing job, yeah.- Very efficient, lovely staff.
1:01:31 > 1:01:34So that is the chicken stock just reducing down.
1:01:34 > 1:01:37I missed that, what have we got? Have you got shallots in there?
1:01:37 > 1:01:38Shallots, garlic, chilli and parsley.
1:01:38 > 1:01:40I'm going to add a few capers now. I love capers.
1:01:40 > 1:01:44- Can't get enough of capers. It adds a nice acidity to it.- Right.
1:01:44 > 1:01:47Then the radicchio that you put on there, this is quite bitter,
1:01:47 > 1:01:49but it is a great way to cook it, just char-grilled.
1:01:49 > 1:01:52I am not a big salad fan. I am a salad dodger, to be honest with you.
1:01:52 > 1:01:54But if you cook it,
1:01:54 > 1:01:56it's got a nice bitter flavour and if you serve something nice
1:01:56 > 1:01:59with it, I'll eat any salad as long as it's got something nice with it.
1:01:59 > 1:02:01Just plain salad just doesn't appeal to me.
1:02:01 > 1:02:05As soon as you start putting something on it, happy days.
1:02:05 > 1:02:08- Right.- I'm just going to do a few breadcrumbs just to...
1:02:08 > 1:02:12- Can I put that one in there for you? - Yeah.- And I'll have that one.
1:02:12 > 1:02:15You can add a splash of cream to that.
1:02:15 > 1:02:18This is kind of, the sausage and the breadcrumbs,
1:02:18 > 1:02:22it is a classic French dish, that cassoulet sort of stuff.
1:02:22 > 1:02:25It is texture, isn't it? It makes food a bit more interesting.
1:02:25 > 1:02:29We've got some lemon zest again, a nice bit of flavour just
1:02:29 > 1:02:32gives it a nice zestiness, makes it more tasty.
1:02:32 > 1:02:34Food that passes over your taste buds
1:02:34 > 1:02:36needs to stimulate your taste buds
1:02:36 > 1:02:38as opposed to being stealth food which passes over undetected.
1:02:38 > 1:02:39When you are hungry,
1:02:39 > 1:02:42and you need something to fill you up, I don't see the point of that.
1:02:42 > 1:02:46- You used a bit of chilli flakes in there?- Yeah.
1:02:46 > 1:02:49I like that little bit of heat.
1:02:49 > 1:02:52And then the breadcrumbs just get toasted off.
1:02:52 > 1:02:55Put some breadcrumbs in there now. Any old bread.
1:02:55 > 1:02:59You can get some nice sourdough which makes nice breadcrumbs.
1:02:59 > 1:03:05- We'll turn this radicchio over. - That's as quick and easy as that?
1:03:05 > 1:03:09Just to cook the gnocchi that we've got there as well. Nice and simple.
1:03:09 > 1:03:12And, of course,
1:03:12 > 1:03:15in your neck of the woods, you've got this amazing food festival which
1:03:15 > 1:03:18I still haven't managed to get to but a lot of people talk about it.
1:03:18 > 1:03:20You should.
1:03:20 > 1:03:23The Abergavenny Food Festival is the premier food festival in Wales
1:03:23 > 1:03:25and definitely up there with the best in the UK.
1:03:25 > 1:03:31- This is September time.- This year it is the 21st and 22nd of September.
1:03:31 > 1:03:33Right.
1:03:33 > 1:03:36I can only remember that because I'm doing
1:03:36 > 1:03:39a dinner at the Hardwick on the 20th and it's
1:03:39 > 1:03:42going to be myself and five chefs all cooking a course for
1:03:42 > 1:03:46a gala dinner at the Hardwick on the Friday, which we're just about
1:03:46 > 1:03:48to do a press release and announce that.
1:03:48 > 1:03:51Tom Kerridge is going to be cooking with us
1:03:51 > 1:03:53and Dominic Chapman from the Royal Oak.
1:03:53 > 1:03:57James Durrant and hopefully Andrew Pern and James Mackenzie.
1:03:57 > 1:03:59Sounds pretty good.
1:03:59 > 1:04:01Now we've told them on live telly they are doing it, I hope...
1:04:01 > 1:04:05- They will have to do it now! - They're committed now.
1:04:05 > 1:04:08It is pub chefs, basically. Happy days.
1:04:08 > 1:04:12So what we do, put this radicchio straight onto this plate.
1:04:12 > 1:04:15You say pub chefs, but pub food, particularly your
1:04:15 > 1:04:16interpretation of it,
1:04:16 > 1:04:21and people like Tom Kerridge, it has changed so much.
1:04:21 > 1:04:23It's all because everything...
1:04:23 > 1:04:26the ingredients are so much more available to us.
1:04:26 > 1:04:32The provenance of food, it's all changed so much.
1:04:34 > 1:04:37We've got a nice chunky sausage sauce, nice and creamy.
1:04:39 > 1:04:41Plenty of flavour in there.
1:04:46 > 1:04:49- There's your breadcrumbs as well. - Happy days.
1:04:49 > 1:04:54- A little bit of fresh Parmesan on top.- Parmesan cheese.
1:04:54 > 1:04:56Tell us what that is again.
1:04:56 > 1:04:59There we are, we have got potato gnocchi with sausage sauce
1:04:59 > 1:05:00and grilled radicchio.
1:05:00 > 1:05:02How good does that look?
1:05:06 > 1:05:09He was wandering off to the table then. He is eager.
1:05:09 > 1:05:12You get to dive into that one.
1:05:12 > 1:05:14Tell us what you think of that one.
1:05:14 > 1:05:16There is a little bit of a kick in there
1:05:16 > 1:05:19but the lemon just cools it down again.
1:05:19 > 1:05:24It is stimulating. A bit of heat, a bit of acidity, crunchiness.
1:05:24 > 1:05:26- It is delicious, isn't it? - That is fantastic.
1:05:31 > 1:05:35Looks like Ruthie Henshall enjoyed that. Good work, Stephen.
1:05:35 > 1:05:37Now it's omelette challenge time.
1:05:37 > 1:05:39Today we have two excellent chefs,
1:05:39 > 1:05:42Jun Tanaka and Atul Kochhar, and with Jun currently in third place,
1:05:42 > 1:05:45it is going to be hard for Atul to beat him.
1:05:45 > 1:05:47Let's see if he can do it.
1:05:47 > 1:05:48Right, let's get on.
1:05:48 > 1:05:51As usual, the omelette challenge, the guys on the board here,
1:05:51 > 1:05:56Jun is third place and Atul is down in sort of 32 minutes area.
1:05:56 > 1:05:58Usual rules apply, three-egg omelette cooked as fast as you can.
1:05:58 > 1:06:02- Let's put the clocks on the screens. This boy is quick.- I know, I can't.
1:06:02 > 1:06:04- Are you ready?- You make both, OK?
1:06:04 > 1:06:06Three, two, one. Go.
1:06:11 > 1:06:13Watch how quick this does.
1:06:13 > 1:06:15Just a little falter there.
1:06:20 > 1:06:21Oh, it is sticking.
1:06:21 > 1:06:25Look at the concentration on his face!
1:06:25 > 1:06:28Pretty good, pretty good, he is there.
1:06:28 > 1:06:32Atul, make sure you get on the... There you go.
1:06:32 > 1:06:33Right, let's have a taste of this.
1:06:40 > 1:06:42It's the kind of stuff that looks like you dodge around the pub,
1:06:42 > 1:06:45- outside of pubs on Saturday morning. - Is it?
1:06:45 > 1:06:49- That sort of stuff on the pavement. - Urgh! Come on.- Right, this one.
1:06:56 > 1:06:59- Atul.- Disqualified.
1:06:59 > 1:07:02You did it in 25.04.
1:07:02 > 1:07:04- But I am not eating that. - I know that.
1:07:04 > 1:07:05Jun.
1:07:05 > 1:07:08I wouldn't have eaten it.
1:07:08 > 1:07:11You did it in 21.76, so both hopeless.
1:07:16 > 1:07:19Oh, dear, not great, guys.
1:07:19 > 1:07:21Jun didn't get anywhere near his previous record.
1:07:21 > 1:07:22Oh, well.
1:07:22 > 1:07:26Now, time for Anna Jones who is here to deliver her tasty and healthy
1:07:26 > 1:07:30version of a banana and blueberry pecan pancake. Yum!
1:07:31 > 1:07:34Anna, remind us what it is you are cooking for us, dear.
1:07:34 > 1:07:39We are going to make some delicious blueberry, pecan, banana pancakes.
1:07:39 > 1:07:41But we're going to make them in a bit of a different way.
1:07:41 > 1:07:43You haven't got the normal ingredients here.
1:07:43 > 1:07:44We've just got some oats.
1:07:44 > 1:07:47We're going to make them into a flour and we're not using eggs.
1:07:47 > 1:07:48First, tell me what I need to do.
1:07:48 > 1:07:52Yes, I would love you to peel and chop those into some slices and
1:07:52 > 1:07:55then just give them a little fry so they're lovely and caramelised.
1:07:55 > 1:07:58Then just make a quick compote with the blueberries and
1:07:58 > 1:08:00a splash of maple syrup.
1:08:00 > 1:08:03A splash. Fantastic. Right, so tell us what you are going to do.
1:08:03 > 1:08:07I am going to pop these oats into the blender and what we're
1:08:07 > 1:08:10doing here is we're milling our own flour.
1:08:10 > 1:08:13So when you have the whole grain, which oats are,
1:08:13 > 1:08:15you get more of the nutrition,
1:08:15 > 1:08:17more of the nutrients because when it's ground into a flour,
1:08:17 > 1:08:20it kind of loses nutrients as it sits on the shelf.
1:08:20 > 1:08:23So we are going to grind it up ourselves.
1:08:23 > 1:08:25Right.
1:08:25 > 1:08:28It is going to turn into a kind of scruffy kind of a flour,
1:08:28 > 1:08:31it is not going to be quite as fine as the flour you get in a bag,
1:08:31 > 1:08:34but it is going to add some lovely texture to the pancakes.
1:08:34 > 1:08:37That is one of those words that we use a lot these days, texture.
1:08:37 > 1:08:39- Absolutely. - Sometimes you can do it fine,
1:08:39 > 1:08:42sometimes less fine and it makes it a different dish.
1:08:42 > 1:08:44That is one of the things that we really need to remember,
1:08:44 > 1:08:47that I try and remember when I'm cooking anyway, that
1:08:47 > 1:08:51texture is such an important part, as well as the taste of things.
1:08:51 > 1:08:53So that is our flour in there. It is a little bit scruffy,
1:08:53 > 1:08:55not quite as fine as a normal flour.
1:08:55 > 1:08:56But that is exactly what we want.
1:08:56 > 1:08:58The baking powder goes in there,
1:08:58 > 1:09:00that is just about a teaspoon
1:09:00 > 1:09:03and then a little pinch of salt.
1:09:03 > 1:09:05- You are cracking on there with the bananas.- Yes.
1:09:05 > 1:09:07I have to ask you about this because I'm being told that I've got
1:09:07 > 1:09:10to cook this in coconut oil.
1:09:10 > 1:09:14- Yes.- It is solid, so that doesn't look like oil to me.
1:09:14 > 1:09:18It solidifies at room temperature but it goes lovely and liquid
1:09:18 > 1:09:19in the pan.
1:09:19 > 1:09:22Basically, coconut oil is a really good oil to cook with,
1:09:22 > 1:09:25especially when you are frying something at a high temperature,
1:09:25 > 1:09:27because it's got a higher smoking point,
1:09:27 > 1:09:31so none of the nutrients and the bits and bobs that are good for us
1:09:31 > 1:09:35in the oil are damaged when you heat it up.
1:09:35 > 1:09:39So that is why we use that and I like to use it and also with
1:09:39 > 1:09:42all of these flavours, the coconut is really great.
1:09:42 > 1:09:43Is it easy to get hold of?
1:09:43 > 1:09:48Yes, it is in all the supermarkets these days. Absolutely everywhere.
1:09:48 > 1:09:51You are learning, Brian, you are learning.
1:09:51 > 1:09:52Teaching him a couple of things.
1:09:52 > 1:09:55I think I could probably learn more off you, though.
1:09:55 > 1:09:57I have tasted this and this tastes to me like very nice lard.
1:09:57 > 1:10:00It doesn't taste like coconut.
1:10:00 > 1:10:03I can't taste the coconut anyway.
1:10:03 > 1:10:06That sounds great.
1:10:06 > 1:10:12In here I've got a banana and about 150ml of coconut milk.
1:10:12 > 1:10:17It is the drinkable kind, not the really thick kind you get in a can.
1:10:17 > 1:10:19You could use almond milk,
1:10:19 > 1:10:22you could use regular cows' milk if you want.
1:10:22 > 1:10:25But I like mixing things up a bit, so I think the wider I cast my net
1:10:25 > 1:10:28in terms of the things I eat, the more nutrients and the more
1:10:28 > 1:10:30interest I'm going to get in my diet.
1:10:30 > 1:10:35- What about goat milk?- Goat milk would be absolutely amazing.
1:10:35 > 1:10:38It is an interesting one, isn't it, because milk,
1:10:38 > 1:10:42there are so many varieties these days and I...
1:10:42 > 1:10:45I actually have porridge made with almond milk most mornings.
1:10:45 > 1:10:47Do you? I would never have guessed.
1:10:47 > 1:10:50I'm now fitter than I ever was. It's wearing out fast.
1:10:50 > 1:10:53You're letting us into all your secrets.
1:10:53 > 1:10:55But it is quite important and it does make a difference
1:10:55 > 1:10:57in flavour if you choose these different components.
1:10:57 > 1:10:58Absolutely.
1:10:58 > 1:11:01Especially if you are eating more vegetables, it is really great
1:11:01 > 1:11:04to have that almond milk because it's got a bit of protein in
1:11:04 > 1:11:07the morning which really keeps you full a bit longer.
1:11:07 > 1:11:12I'm just going to pop the pancakes in here.
1:11:12 > 1:11:15I should have put a bit of coconut oil in there first to melt.
1:11:15 > 1:11:18I'll pop it in here, it melts quickly.
1:11:20 > 1:11:21Is it expensive?
1:11:21 > 1:11:23It is a bit more expensive than a normal oil but it goes
1:11:23 > 1:11:28a really long way and quite often I think those things that are better
1:11:28 > 1:11:31for our bodies are sometimes worth spending a bit of extra money on.
1:11:31 > 1:11:34- Couldn't agree more. - We are just going to fry these off.
1:11:34 > 1:11:38You have to cook them a little bit longer than a normal pancake
1:11:38 > 1:11:39because they don't have the eggs in.
1:11:39 > 1:11:42So they don't set in quite the same way.
1:11:42 > 1:11:46But will they set in the middle? They won't be soft in the middle?
1:11:46 > 1:11:49- They won't be soft in the middle at all.- OK.
1:11:49 > 1:11:52So just pop those in there, those bananas are doing beautifully.
1:11:52 > 1:11:55- Fantastic.- Lovely and caramelised. - I could be the new banana chef.
1:11:55 > 1:11:58Really testing you today, Brian, aren't we?
1:11:58 > 1:12:01Don't you say too much over there, Gennaro.
1:12:03 > 1:12:05So how did you survive,
1:12:05 > 1:12:10did you work for him, with him or in spite of him?
1:12:10 > 1:12:13- Go on, tell him. - A bit of everything with Gennaro.
1:12:13 > 1:12:16We worked together at Fifteen for quite a few years
1:12:16 > 1:12:20and then we worked together at Jamie's Italian restaurants
1:12:20 > 1:12:23and stuff like that, so we've had a lot of adventures together on
1:12:23 > 1:12:26Gennaro's TV shows and books and stuff like that.
1:12:26 > 1:12:29- So, yeah, we've been all over the place.- What a lovely girl.
1:12:29 > 1:12:31Bless her.
1:12:31 > 1:12:35- You have got a book out.- I have. - Tell us what it is called.
1:12:35 > 1:12:38It is called A Modern Way To Eat and it's all about joyful,
1:12:38 > 1:12:41delicious, celebratory vegetarian food.
1:12:41 > 1:12:45So putting vegetables at the centre of the table and using some of these
1:12:45 > 1:12:49more unusual, maybe slightly better for your body
1:12:49 > 1:12:51and lighter ingredients
1:12:51 > 1:12:55but in a way that you might sit around the table and be satisfied.
1:12:55 > 1:12:57I've just had a word in my ear that Jamie is watching.
1:12:57 > 1:13:01- Do you want to say, "Morning, Jamie"?- Morning, Jamie.
1:13:01 > 1:13:03She's doing well.
1:13:03 > 1:13:10There are some quite rare or unusual or different vegetables
1:13:10 > 1:13:13and herbs that you get in there. Is that crucial?
1:13:13 > 1:13:15I think, as I said before,
1:13:15 > 1:13:19casting the net as wide as you can when you are eating vegetarian food.
1:13:19 > 1:13:21But when you are eating any kind of food you have got to
1:13:21 > 1:13:25keep yourself interested and satisfied and I think one of
1:13:25 > 1:13:27the ways to do that is to vary things up as much as you can
1:13:27 > 1:13:30and make the most of the incredible vegetables that we have
1:13:30 > 1:13:32and that we grow here.
1:13:32 > 1:13:35So you have written this wonderful book that we now all want to sell.
1:13:35 > 1:13:37What is happening next in Anna's life?
1:13:37 > 1:13:39My book is actually coming out in America in April.
1:13:39 > 1:13:40Does that mean you get to do a tour?
1:13:40 > 1:13:43- Yes, I'm going over to America. - Spandau are over there.
1:13:43 > 1:13:46- See you there.- Lovely.
1:13:46 > 1:13:48I've just finished writing another book, actually,
1:13:48 > 1:13:51which is coming out in June here.
1:13:51 > 1:13:56It is all about a faster way of cooking. So, yeah...
1:13:56 > 1:13:58OK. Are you all right with turning those over?
1:13:58 > 1:14:00Yes, let's turn those.
1:14:02 > 1:14:06I think we might have needed our pan a little bit hotter here.
1:14:06 > 1:14:10- But they are going to be perfect. - You can do them a nice colour.
1:14:10 > 1:14:11I like a good colour.
1:14:11 > 1:14:13Those look lovely, they look nice and soft to me.
1:14:13 > 1:14:16- They look squidgy, is the modern word.- They are lovely and light.
1:14:16 > 1:14:19I hear from my grandchildren, they look squidgy.
1:14:19 > 1:14:20Squidgy, that is a great word.
1:14:20 > 1:14:22Is that compote all right over there for you?
1:14:22 > 1:14:23Yes, that is perfect, Brian.
1:14:23 > 1:14:26I am going to chop up these pecan nuts, which I think are delicious.
1:14:26 > 1:14:28Just a few of those and those go really,
1:14:28 > 1:14:32really well with the maple syrup. Lovely Canadian, American...
1:14:32 > 1:14:35Sugar is another thing, is it not, that is going to, this next year,
1:14:35 > 1:14:37everyone is going to find alternative sugars.
1:14:37 > 1:14:40- I think so. - Canada's economy is going to go mad.
1:14:40 > 1:14:43I think the Canadians have probably got a big smile on their faces.
1:14:43 > 1:14:46- We are going to start plating up now.- Absolutely.- Is that compote OK?
1:14:46 > 1:14:48That's lovely. Just a few of these pancakes on here.
1:14:48 > 1:14:51We're going to have a few bananas in between.
1:14:51 > 1:14:54Don't cut your fingers, Brian.
1:14:54 > 1:14:58Just be careful with those bananas because they are quite warm.
1:14:58 > 1:15:00I should be all right, I think.
1:15:00 > 1:15:02I am really talking to people out there because sometimes
1:15:02 > 1:15:05people cook them and try to pick them up straight away because
1:15:05 > 1:15:07they see chefs on television do it.
1:15:07 > 1:15:09There is your lime juice.
1:15:09 > 1:15:12Thank you. Just a little bit of this compote here.
1:15:12 > 1:15:14A little bit of lime at the end because that goes beautifully
1:15:14 > 1:15:18- with the pancake.- Concentration on your face is marvellous.- I know.
1:15:18 > 1:15:19But quite right, too.
1:15:19 > 1:15:23Yeah, you've got to get it right, haven't you? There we go.
1:15:23 > 1:15:26I will move this out of the way here.
1:15:26 > 1:15:30- A few of the lovely pecans.- A couple of those on there for decoration.
1:15:30 > 1:15:33- I feel I have done my bit. - You have done a fantastic job.
1:15:33 > 1:15:36- Get rid of that. - That one has fallen off the top.
1:15:36 > 1:15:39- A little bit of maple syrup. And we are done.- There it goes.
1:15:43 > 1:15:46Delicious. Now remind us of the name of the dish.
1:15:46 > 1:15:52- These are my oat, blueberry and pecan pancakes.- Fantastic.
1:15:58 > 1:16:00OK, bring the maple syrup with you just in case.
1:16:00 > 1:16:02Knowing these gannets over here,
1:16:02 > 1:16:04they'll probably want a bit more of that.
1:16:04 > 1:16:06I have to say, it looks amazing.
1:16:06 > 1:16:12- I love the way you just made that flour.- Yeah, it is a good trick.
1:16:12 > 1:16:16Is that the kind of thing you can be bothered to do in your house?
1:16:16 > 1:16:19- Well, you know...listen... - Being honest.- No.
1:16:19 > 1:16:20There you go.
1:16:20 > 1:16:25But you made it look so easy that I would give it a go.
1:16:25 > 1:16:29They are dead easy and you can do those in 20 minutes.
1:16:33 > 1:16:38Who would have thought that pancakes with no eggs would be so tasty?
1:16:38 > 1:16:41Now, when American actress Rashida Jones came to the studio to
1:16:41 > 1:16:44face her food heaven or food hell, she was dreaming of dark chocolate
1:16:44 > 1:16:48but would she be furnished with fruit? Let's find out.
1:16:48 > 1:16:50It is that time of the show to find out if Rashida will be
1:16:50 > 1:16:52facing food heaven or food hell.
1:16:52 > 1:16:55Food heaven would be this pile of dark chocolate all over here.
1:16:55 > 1:16:58Lots of different things with some bananas, banana ice cream,
1:16:58 > 1:17:00banana fritters.
1:17:00 > 1:17:03We've got some chocolate sauce with some chocolate fondant.
1:17:03 > 1:17:06Alternatively, it could be this pile of ingredients over here.
1:17:06 > 1:17:08We've got fruit, nuts, all into a salad with some chicken.
1:17:08 > 1:17:11What do you think you're going to get?
1:17:11 > 1:17:14I'm hoping for heaven but I'm prepared for hell.
1:17:14 > 1:17:17It was never in doubt, it's all whitewash food heaven.
1:17:17 > 1:17:21So that is what you're going to get. So you've got lots of chocolate.
1:17:21 > 1:17:24First thing we're going to do is make a chocolate fondant
1:17:24 > 1:17:29and to do that we melt good-quality dark chocolate together in the bowl.
1:17:29 > 1:17:32So throw all this lot in. Two and a half bars.
1:17:32 > 1:17:35The idea of this is it's got a liquid centre.
1:17:35 > 1:17:37That is what we are looking for.
1:17:37 > 1:17:40- Then we throw in some butter. - Love butter.
1:17:40 > 1:17:43You're on this show so you might as well. That all goes in also.
1:17:43 > 1:17:46So we melt this down and then what we're going to do is we're
1:17:46 > 1:17:47going to create these fritters.
1:17:47 > 1:17:50For that, we going to use some flour,
1:17:50 > 1:17:52we're going to use some cornflour,
1:17:52 > 1:17:56a little bit of baking powder mixed together with some sparkling
1:17:56 > 1:18:01mineral water. That is going to make our fritters with our banana.
1:18:01 > 1:18:03- If you can do that.- Yes.
1:18:03 > 1:18:04I'm going to prepare my moulds.
1:18:04 > 1:18:07- We've got some grated chocolate. - How can I be useful?
1:18:07 > 1:18:08You can actually butter those moulds.
1:18:08 > 1:18:11There's a pastry brush there, little bit of melted butter.
1:18:11 > 1:18:13I can do that.
1:18:13 > 1:18:16You can butter these moulds. They go in as well.
1:18:16 > 1:18:18We just basically grate this nice and fine.
1:18:18 > 1:18:21It is better to do this on paper, to be honest, because chocolate
1:18:21 > 1:18:24when you grate it is static and it never comes off the plate.
1:18:24 > 1:18:27So if you do it on paper, it is much easier to use.
1:18:27 > 1:18:30Butter the moulds really well.
1:18:30 > 1:18:34What we do is pour this chocolate into the mould.
1:18:34 > 1:18:35Probably just need two, I think.
1:18:38 > 1:18:41With all your work, do you get time to do much cooking at home?
1:18:41 > 1:18:43- I don't suppose you do, do you? - It's pretty simple.
1:18:43 > 1:18:46It's pretty straightforward cooking for me.
1:18:46 > 1:18:51- What is the trademark Rashida dish? - Stir-fry.- Stir-fry.
1:18:51 > 1:18:54You can throw anything in. Whatever is left in your fridge.
1:18:54 > 1:18:55Apart from chocolate?
1:18:55 > 1:18:57Yeah, well, we'll see.
1:18:57 > 1:19:01You never know. So we've got our chocolate, basically just lined here.
1:19:01 > 1:19:03You can use coconut.
1:19:03 > 1:19:05So the idea is if you just mix these together,
1:19:05 > 1:19:07we just want this to melt nicely.
1:19:07 > 1:19:10I'm there to make a little chocolate sauce out of this.
1:19:10 > 1:19:15We're going to use some water and some sugar.
1:19:15 > 1:19:20Make a stock syrup, very quick, and then throw in some chocolate.
1:19:20 > 1:19:22Take it off the heat and it'll just basically stir down.
1:19:22 > 1:19:25When you are ready with the fritters, guys,
1:19:25 > 1:19:27if you can get on and do that, that would be great.
1:19:29 > 1:19:31We'll switch that heat off.
1:19:31 > 1:19:34Who wouldn't like that? I am sorry, look at that.
1:19:34 > 1:19:35It's pretty good.
1:19:35 > 1:19:37Then what we are going to do is
1:19:37 > 1:19:39we're going to make two mixes, really.
1:19:39 > 1:19:43First, I'm going to whip up some egg whites.
1:19:43 > 1:19:46We use the egg yolks for one.
1:19:46 > 1:19:50If you whip them up that would be great.
1:19:50 > 1:19:51Lovely.
1:19:51 > 1:19:55And then, once all the butter and chocolate has melted,
1:19:55 > 1:20:00then we can throw in the sugar into the egg yolks.
1:20:00 > 1:20:03This is the chocolate fondant part of it. Mix this together.
1:20:03 > 1:20:06- How are we doing that? - I think we are pretty good.
1:20:06 > 1:20:09- We are close.- Getting there. The banana fritters, Chris is on that.
1:20:09 > 1:20:12You have made that batter and that gets deep-fried.
1:20:12 > 1:20:15The same time now, we can get our sugar and caramelise this
1:20:15 > 1:20:18for our fritters.
1:20:18 > 1:20:20Just plain sugar in a pan.
1:20:20 > 1:20:23I can see the concentration on your face there.
1:20:23 > 1:20:27I don't want to mess it up. It is heaven, you know.
1:20:27 > 1:20:30Just take that off the heat. That is that one. That is enough.
1:20:30 > 1:20:31Do you want this chopping up?
1:20:31 > 1:20:33That is for our ice cream, that would be great.
1:20:33 > 1:20:35So, egg yolks and sugar,
1:20:35 > 1:20:38mix together and then you pour this chocolate on. You see?
1:20:41 > 1:20:44Pour it on to the egg yolks and mix together.
1:20:44 > 1:20:47You've got the egg whites whisked up as well, so that is that one.
1:20:47 > 1:20:50The fritters are happening over there.
1:20:50 > 1:20:52If we mix this together,
1:20:52 > 1:20:55you can do it if you want, do you want to do it?
1:20:55 > 1:20:58- Yeah.- Throw in the almonds,
1:20:58 > 1:21:00throw in the cornflour.
1:21:00 > 1:21:04- Whoops, sorry.- That's all right.
1:21:04 > 1:21:10Keep mixing it. And then, let me take over.
1:21:10 > 1:21:13- Am I not doing a good job? - No, it's all right.
1:21:14 > 1:21:16- Happy with that?- Yeah.
1:21:16 > 1:21:20Then what we do now is just fold in the egg whites.
1:21:20 > 1:21:24Which Jason has done nicely. So we just quickly fold them in.
1:21:24 > 1:21:26You need to be quite quick with this.
1:21:26 > 1:21:27You quickly fold them in
1:21:27 > 1:21:30because you want to get the air in but you don't want to mess
1:21:30 > 1:21:32around and leave them out the oven for too long.
1:21:32 > 1:21:34You can keep these in the fridge nicely.
1:21:34 > 1:21:37Then what we do is once you get this mixture like that,
1:21:37 > 1:21:42you pour this mixture in...
1:21:42 > 1:21:44like that.
1:21:44 > 1:21:47You leave room for it to rise?
1:21:47 > 1:21:51No, you've got some chocolate truffles. They go in the centre.
1:21:51 > 1:21:52OK.
1:21:52 > 1:21:56They go in the centre and then we pour this over the top.
1:21:56 > 1:21:59You get that molten chocolate centre.
1:21:59 > 1:22:01That is the idea and then you put this in the fridge and then
1:22:01 > 1:22:03cook them.
1:22:03 > 1:22:06These have got about another two minutes left in here.
1:22:06 > 1:22:08A couple of minutes left in there. They want to cook for about
1:22:08 > 1:22:11eight minutes from the fridge or straight from the oven, like that.
1:22:11 > 1:22:15These fritters can come out. We are nearly there.
1:22:15 > 1:22:17That is just straight sugar in the pan.
1:22:17 > 1:22:22- OK.- So, about Cuban Fury, are you still keeping the dancing up?
1:22:22 > 1:22:27- Is it your thing?- I try and do it when I can. I miss it.
1:22:27 > 1:22:31I went to the premiere the other night and all the great dancers
1:22:31 > 1:22:35in the movie were dancing and I felt a little bit intimidated.
1:22:35 > 1:22:37But I try. What about you?
1:22:37 > 1:22:40There are certain elements you want to take away from it
1:22:40 > 1:22:41and certain things you don't.
1:22:41 > 1:22:44I remember watching the movie yesterday and I remember
1:22:44 > 1:22:48seeing Nick and he's shaved his chest. That's what happened to me.
1:22:48 > 1:22:50Had to shave my chest and, worst of all, I had to go for a spray tan.
1:22:50 > 1:22:52Yeah.
1:22:52 > 1:22:53LAUGHTER
1:22:53 > 1:22:56What are you laughing at? Normally, with a spray tan...
1:22:56 > 1:22:59- Just you shaving your chest and having a spray tan.- You had to.
1:22:59 > 1:23:01You were told to do that.
1:23:01 > 1:23:03So, normally with a spray tan, they put you in...
1:23:03 > 1:23:06it is about 300ml to spray a person.
1:23:06 > 1:23:08- It depends.- It depends on the size of the person.
1:23:08 > 1:23:11They used a litre on me.
1:23:11 > 1:23:16- A litre. Jason, have you ever had a spray tan?- Yeah, I have a thimble.
1:23:16 > 1:23:19Literally they used a litre on me.
1:23:19 > 1:23:23I woke up in the morning and had a shower and I came back and it
1:23:23 > 1:23:27was like some dead body had decomposed in my bed.
1:23:27 > 1:23:30Horrendous stuff.
1:23:30 > 1:23:33The lady that was spray tanning me, there was more on her
1:23:33 > 1:23:35with the over-spray from the spray booth, it was the most...
1:23:35 > 1:23:38- Left me mentally scarred.- It's the last time you ever done that.
1:23:38 > 1:23:42- Never, ever again. - You have to wear a leotard.
1:23:42 > 1:23:44Do you want to sort the fondant out for me?
1:23:44 > 1:23:46We're going to make this ice cream now.
1:23:46 > 1:23:49- This is something you can do back in LA.- This is very cool.
1:23:49 > 1:23:52What you do is you take frozen bananas.
1:23:52 > 1:23:57Those things can come out now, those fondants. Switch the timer off.
1:23:57 > 1:24:02- Just press clear.- I like this recipe, this is a good one.
1:24:02 > 1:24:06- He likes it.- All right there?- Yeah. - Stick them on the board there.- Wow.
1:24:06 > 1:24:10What we are going to do is we're going to make this ice cream.
1:24:10 > 1:24:13All you just use is vanilla and buttermilk.
1:24:13 > 1:24:17We've got our pot here, in goes the sesame seeds,
1:24:17 > 1:24:20I'm going to show you one and get the boys to do the other ones.
1:24:20 > 1:24:22These are your fritters.
1:24:22 > 1:24:27Take caramel, put it in to the caramel,
1:24:27 > 1:24:30roll these around in the sugar.
1:24:30 > 1:24:34Then to seal it and stop it from cooking, once you've sealed it all,
1:24:34 > 1:24:38- take the fritter and put it straight in ice-cold water.- OK.
1:24:38 > 1:24:42It stops it from cooking. So they all get rolled round together.
1:24:42 > 1:24:44I'm going to get the guys to do the rest.
1:24:44 > 1:24:48It's pure sugar in here, nothing else. Meanwhile, the ice cream.
1:24:48 > 1:24:49Lid on. Blitz it.
1:24:53 > 1:24:55What happened?
1:24:57 > 1:25:00If you can scrape that down, Jason, while it's blending,
1:25:00 > 1:25:03- that would be great. - What do you want me to do?
1:25:03 > 1:25:06Just scrape that down while it's blending. The sauce is ready.
1:25:11 > 1:25:13What do you want me to do?
1:25:13 > 1:25:15That's going to end up with a spatula in there.
1:25:17 > 1:25:20- Have you got one of these in your restaurant?- No.- Right.
1:25:20 > 1:25:22They're called commis chefs.
1:25:24 > 1:25:28- They cost about 25 grand a year. - We need a bit of double cream.
1:25:29 > 1:25:34- Anyway. Keep going. - It's all gone wrong.
1:25:34 > 1:25:35It would've gone wrong,
1:25:35 > 1:25:39it would have turned blue if you'd stuffed this in there.
1:25:39 > 1:25:42Keep it going, just keep it going. Nearly there.
1:25:42 > 1:25:45Right, we've got our sauce, we've got our fondant.
1:25:45 > 1:25:47Just lift these out.
1:25:47 > 1:25:50Where is me grated chocolate? Don't break the machine,
1:25:50 > 1:25:52just leave the machine.
1:25:56 > 1:25:59Right, chocolate fondant.
1:25:59 > 1:26:01Lift this out.
1:26:03 > 1:26:05How are we doing? It is getting there.
1:26:08 > 1:26:11- So, like, next Tuesday we'll have some ice cream?- That's all right.
1:26:11 > 1:26:12Football Focus starts soon.
1:26:12 > 1:26:15We've got time, don't worry. A bit of this.
1:26:16 > 1:26:19That's the chocolate sauce to go with that.
1:26:19 > 1:26:23- Fritters, ice cold fritters. - We are nearly there.
1:26:25 > 1:26:26Whoa, whoa, whoa!
1:26:35 > 1:26:38GQ man of the year here.
1:26:38 > 1:26:40Not here, here.
1:26:44 > 1:26:47Oh, look at that. There were go.
1:26:47 > 1:26:50- Anyway, Rashida, shall we go for a cup of tea?- It's nearly ready.
1:26:54 > 1:26:59You see, I too can do stuff trendy.
1:26:59 > 1:27:03I can't dress trendy, I went into one of your shops recently
1:27:03 > 1:27:08and the only thing I could fit in was a pair of socks.
1:27:08 > 1:27:10There you go, Rashida, dive into that.
1:27:10 > 1:27:13Instant banana ice cream, hot chocolate fondant to go with it.
1:27:13 > 1:27:14Shall I break this open?
1:27:14 > 1:27:18You can break it, it should be liquid in the centre.
1:27:18 > 1:27:24- Oh, yeah. Look at that. Oh, yeah.- That is your heaven.
1:27:24 > 1:27:28- Are you happy with that?- Yes. - It is great, right?- Mmm.
1:27:28 > 1:27:29Hot chocolate fondant.
1:27:32 > 1:27:35Delicious. How cool you can make ice cream that quickly.
1:27:35 > 1:27:39Remember, Cuban Fury out Valentine's Day, cinema coming near you soon.
1:27:39 > 1:27:42- Go see it. Go laugh. - I'm left with the wine now,
1:27:42 > 1:27:43that's why love this show!
1:27:48 > 1:27:52A litre of fake tan? I bet you looked fabulous, James.
1:27:52 > 1:27:57So, Rashida got her food heaven and it looked really tasty.
1:27:57 > 1:27:59I'm afraid that's it for this week's Best Bites,
1:27:59 > 1:28:01I hope you've enjoyed taking a look back
1:28:01 > 1:28:03at some of the delicious recipes we picked out.
1:28:03 > 1:28:06Have a great week and I'll see you again soon.