19/02/2017 Saturday Kitchen Best Bites

Good morning! I've got some absolutely fantastic recipes lined up for you today,

so there's only one thing you need to do - kick back,

relax and enjoy some of my Saturday Kitchen Best Bites.

Welcome to the show.

We have some top-notch celebrities and superb chefs cooking some

mouthwatering dishes.

You're not going to want to miss any of it.

So, coming up on today's show, James Martin cooks

a pan-fried lemon sole with a bean stew for the lovely Emma Bunton.

Martin Blunos cooks up an ultimate winter warmer.

He dishes up a winter warming casserole of bacon with veggies and dumplings.

And then it's over to Stephen Terry, whose knocking up a bit of gnocchi.

He makes the gnocchi using baked potatoes and serves them with

a delicious rich sausage sauce and bitter leaves.

Battling it out for omelette challenge glory,

we have Atul Kochhar v Jun Tanaka.

And with only two seconds between them, it's all to play for.

Then it's over to Anna Jones.

She's showing us how to make healthy style pancakes.

Is there such a thing?

The pancakes are full of banana and blueberries and pecans but made with no eggs.

Great for a healthy start to 2017.

And finally, the American actress Rashida Jones faces her

food heaven or food hell. Did she get her food heaven,

dark chocolate fondant with hot chocolate sauce?

Or did she get her food hell, chicken Caesar salad with crunchy grapes,

spicy pecans and rosemary croutons?

You can find out what she got at the end of the show.

But first, it's over to the magnificent Michael Caines,

who is serving up a sumptuous honey roasted duck.

Our first guest chef has been winning awards for his food

for over 20 years.

His restaurant at Gidleigh Park Hotel has won two Michelin

stars and he's just been awarded an MBE for all his efforts.

Fantastic. Great to have him back to Saturday Kitchen, of course,

-Michael Caines. Good to see you.

-Nice to be here.

Good to have you on the show. What are you cooking?

We're going to cook the roasted duck,

we're going to honey roast it but what I want to do first is

actually get that skin nice and crispy. So, just season it first.

-Tell us about the duck here.

-Well, absolutely.

-Barbary duck, yeah?

It is. This is a nice, this is just a large fillet, as you can see,

what I've done is scored the skin so it goes crispy but the

actual duck itself, this is a Barbary duck, it is quite

a large fillet, if you get a Gressingham, it's slightly smaller.

This will actually do about two portions,

it's a fairly large duck itself...

-It's quite a large duck, isn't it, this one? A French breed?

-It is.

-Do you want some olive oil?

-It is a bit of a French breed.

But these days, you know, if you ask a supplier what their breed is, they don't often tell you.

You don't need a lot of oil in the pan because obviously the

-duck breast itself will render down.

-PAN SIZZLES

If anybody's seen pictures of these, these are the quite large black ones with the red face...

That's right. And, of course, you get wild duck as well,

-but that's something different again.

-Yeah.

-I'm going to need some shallots, James.

-OK.

-So, this is for our little fricassee.

-Absolutely.

So, we're going to use some butter, some wild mushrooms,

which are just coming in.

We've got some chanterelle here, some pied de mouton, some little...

-A selection, really. Get what you can these days.

-Yeah.

Got some water, a little bit of lemon juice and some tarragon,

which we're going to scent.

-So, we're going to make a fricassee.

-Lovely.

That means basically you're making something

and you're going to use, you know, the cooking juices for its sauce.

So, it's something that you can do at home.

The duck itself, just got to get that colour on the skin,

but at the same time, you've got to render it down.

That's important to get that crispy duck.

Now, this is the important bit with people cooking duck.

-They often think it's quite fatty, duck.

-Yeah.

But if you cook it this way,

and particularly this type of breed of duck,

-it's not got that amount of fat on it, has it?

-Absolutely.

And the other thing is, when you say "honey roast",

a lot of people put the honey on before,

and then you end up with this real dark, black skin,

and what you actually want is to put the honey on after.

And I'm going to mix that with a little bit of Chinese five-spice,

which we've got over there, which we'll mix together after.

You don't want to chop the tarragon down too much.

This is soft tarragon. It's going to cook with the sauce anyway.

Stuart, are you a big fan of duck at the Boxwood?

I'm just watching how fast Michael is compared to you.

THEY LAUGH Thank you very much. Cheers(!)

-Yeah, duck legs as confit...

-Yeah.

-..slow-cooked in duck fat.

-Yeah.

And breast. Yeah, I love breast.

-SHE LAUGHS

-Normally from a...

-THEY LAUGH

-Calm down, you two. Essex jokes.

-We've heard!

-He said to me, "There's a big breast from West Country."

Can't believe you said that!

-So, it's just a little bit of butter, James...

-Right, OK.

..first in the pan. What about your shallots?

-Shall we bring your shallots over?

-Bring the shallots over.

I'll put the duck in the oven, meanwhile.

-I'll pop it in for you. There you go.

-Fantastic.

I think you'll find there might be one already there.

-I'll chuck it in.

-Fantastic.

How long would you cook this duck for, then?

It'll take about eight minutes, and then you've got to rest it for about five minutes.

The oven's set about 400, 200 degrees centigrade.

That's fantastic. That'll do for me.

The other thing is about duck, James - you can cook it all

entirely on top of the stove in the pan

-just by turning it over now and again.

-Yeah.

So, here, we've got our shallots. Just start your shallots.

Sweat it down with a little bit of salt.

Salt draws out the moisture. It just helps the pan from...

Well, the onions, or be it in this case, the shallots,

-from cooking too quickly.

-Yeah.

-Drop in your mushroom selection.

And you've no need to wash the mushrooms.

-Just roughly chop them if they're a bit too big?

-Yeah, I...

There's a big one in there.

-A little bit...

-Yeah, exactly. They're a bit big.

They were prepped, surely.

-James, you're not a very good commis, are you?

-Sorry, I'm trying.

-Pop them down, James, for me.

-I'll get you back.

You're cooking in a minute, so there you go. Right.

A little lemon juice.

So, just half a lemon, which I'll come over to here to do.

Um, lemon juice just stops the mushrooms discolouring.

A little bit more butter in there.

-Yeah.

-And this is the easy bit.

We're going to just add some water to the mushrooms.

People generally wouldn't put water in there,

but you're actually making an emulsion sauce

-with the butter and the water, as well.

-Absolutely.

I want that to happen. I want the moisture to stay in the pan

because that's what we talk about fricassee.

We're talking about creating a sauce from its own cooking juices.

-Right.

-And we just help that with a little bit of the water,

and then under the, you know...

Lid on top. Keep that, if you like, steaming and get it going.

So, this duck now, do you want me to just spread this?

-This is the honey and the Chinese five-spice.

-Absolutely.

Spread that on top of the duck skin now

and then I'll just put some tarragon in there at this stage.

It's really good. I've got a little whisk here

and we're going to emulsify into the dish...

-There we go.

-..some butter, as well. So, a touch more butter.

And I've got some spinach, which we're just going to saute off...

-Yeah.

-..with some more butter.

You can use olive oil if you think I'm getting

a little bit carried away with my, um...

-So, that's lovely.

-Do you want me to put that...?

I'll put that on a high heat for you there.

We're just going to leave that resting now at the back.

So, what are you up to at the moment, Michael?

You've got, obviously, Gidleigh Park,

-which is hugely popular.

-Absolutely.

And what about this...? You've got this new place in Manchester.

-Yeah, we've bought a hotel in Manchester, so...

-Like you do.

Just in between the shows, yeah.

My business partner and I, Andrew Brownsword, are looking

to create a wonderful chain of hotels called ABode.

-And in it, you've got Michael Caines restaurants.

-Right.

So, it's a hotel with a food and beverage concept

right at the heart of it.

And we're going to have a Cafe Bar, a Vibe Bar, and downstairs,

we're going to have this wonderful champagne cocktail bar

-and fine dining concept...

-Beautiful.

-..which will be good.

It's going to be fine dining in a modern sense because,

-let's face it, Manchester's a sophisticated city.

-It is.

-It's really kicking off now, isn't it?

-It's amazing.

The investment that you're seeing in that city at the moment

is just fantastic.

-So, what we're going to do, James, is wilt down the spinach.

-Yeah.

And then we're going to put that in the middle of the plate.

Nice little touch, if you want,

is you can take some of that Chinese five-spice

and put it in there, or a little bit of nutmeg

or just a little bit of garlic in there. That's fine.

Now, if people were doing this and wanted to do, like,

-Chinese five-spice with whole roasted duck...

-Yeah.

..and the honey roasted duck, would they do it...?

Is that the same - cook it and then put it on afterwards?

Yeah. I mean, we talk about Peking duck.

That's the really slow-roasting process

-so that the skin goes nice and crispy.

-Yeah.

You can do that in the oven, slow roast it,

and you can actually baste...

Just baste the duck now and again with the honey

so that it continues to go golden brown.

So, just the spinach here wilted. Lovely.

-You can smell the honey and the five-spice.

-Keep the colour.

Absolutely. Keep the colour.

And it's such a quick thing to do. This is a quick dish. This is...

We've got sort of a very short time to produce a main course,

and you end up with a very tasty main course...

-Excuse me.

-Yeah, that's all right.

-..which is fantastic.

We've also got a large duck breast here.

This would probably be a very generous portion,

-but I'm a very generous man.

-LAUGHTER

You obviously haven't eaten in his restaurant.

That'd feed six! LAUGHTER

He's probably looking at us and thinking, "Blimey!

-"I wonder what his food costs are like."

-Yeah, exactly.

-Yeah, that's for two!

-LAUGHTER

But a lot of people would look at that and think,

well, that's just a little bit too red for them.

But you can eat duck like this.

Oh, listen, you know, medium-rare, I prefer to cook it.

But well-done's fine. Thank you, James.

You know, well-done, it's OK.

Medium-rare, medium-well - however you want to cook it. And this is it.

Restaurants these days, if you don't like something cooked medium-rare,

-then just tell the waiting staff.

-Yeah.

Chefs these days are a lot more amicable than they used to be.

-I'll get you another spoon for that.

-Absolutely.

-Thank you very much.

-There you go.

-Good.

-See that, Stuart?

-Yeah, see?

You've got to change spoons. We can't...

And look, the sauce just going around.

-The smell of that tarragon is fabulous.

-It is.

-Tarragon's a herb that everybody recognises with chicken.

-Yeah.

But, listen, it goes well with fish and in particular,

in this case, it's robust enough to go with that duck.

Michael, remind us what that is, again.

So, honey-roast duck with Chinese five-spice

-with a fricassee of wild mushrooms and wilted spinach.

-A genius.

-I'll put that next bit of duck on.

-An absolute genius. Go on.

-For the lady.

-He wants to put another one...

-"For the lady."

-The lady.

-LAUGHTER

There you go. Great. Come on over here, Michael.

-Robert, you get to dive into this.

-I go first, do I?

Yeah, you get to go first. Dive in.

I tell you what, that particular breed of duck looks amazing.

-Barbary's great, yeah.

-Nice, decent amount of meat there to fat.

-It is.

-Really good.

-The tarragon smells...

The performance art there - just glorious to watch.

-Thank you.

-Well, it's a show.

-LAUGHTER

It is a show. It's a beautiful glaze.

I might take it up for a living.

-No, that's divine. Really, really good.

-Like that?

Do you want to pass it down?

-They're anxious to have a go.

-Digging in.

-Superb.

I mean, like that, you could do it with...

Like you say, you could do that exact same dish with chicken.

You can. You know, it's a very versatile dish.

You know, you can also pan-fry some fish and put it on top of that

and do it in the same manner.

Even put the fish with the mushrooms and sort of braise it.

-And scent with the tarragon?

-Yeah, scent it with the tarragon.

It's a very versatile dish. It's a quick dish,

it's an easy dish, but it's one also that's coming into season right now.

-Superb. Janie, like that?

-Ladies, thank you.

It's so nice, as well, that you haven't just, you know,

-quick sauteed the mushrooms. You kept them soft.

-Yes.

And I think that instant sauce, if you just put that water in there,

that emulsification - really, really easy.

And what's good about it is that, actually,

the flavour of the sauce is actually...

We all know that mushrooms have got a lot of moisture in,

so when you're sweating those mushrooms,

-the flavour comes out. That is the sauce.

-Stuart?

-Delicious. I love it.

-Great.

You've got to say, a wonderful dish there

from the very inspirational Michael Caines.

Coming up, James serves up pan-fried lemon sole

with a bean stew for Emma Bunton.

But first, we're off to Croatia,

where Rick Stein is tasting a fish stew

in the beautiful coastal town of Split.

I've noticed, over the years of making these programmes,

that markets have become a bit of a tourist destination,

but here in Split, there's not a scented candle in sight.

Indeed, the range of produce

probably hasn't changed very much since the war,

and I'll bet these nettles came from the days

when food was in very short supply.

I remember, when I was young,

my mother making a sort of beer from nettles and tops of brambles.

A forgotten taste of early summer.

Every time the director says to me,

"We're filming in a market in the morning,"

I think, "Oh, what am I going to talk about?"

And then I get to the market and it's,

"What can I NOT talk about?"

Cos there's always so much to talk about.

And here, I'm just looking at everybody's faces,

and you can see these sort of agricultural...

These farmers have come in to Split to sell their produce.

Not only have you got some great, weather-beaten faces,

but also the people buying are so interesting.

First of all, I've just seen some elderflowers,

I've seen some nettles and I've seen this curious thing

that looks like wild asparagus, but, actually,

it's much more bitter and it's called poor people's asparagus,

and it's called something like - my first bit of Croatian -

HE SPEAKS CROATIAN

So, got that.

Radishes - love 'em.

This looks like either thistles or rocket.

I'm going to have to find out what that is.

Just filled with enthusiasm.

Sunny day. Every day, you have to eat.

Every day, a market excites you.

There is, without doubt, a touch of bohemia about Split,

and this restaurant, Villa Spiza, has more than its fair share.

It's run by Ivana - she's the boss on the right -

and sister Nada in the red T-shirt, and Daniela -

three enthusiastic cooks.

Their famous speciality here is a fish stew made with beans -

something I've never heard of before.

This takes a fair bit of cooking, but initially,

it's olive oil and sliced onions, borlotti beans, celeriac,

parsley root, chopped carrots, sweet paprika,

salt and pepper and chilli powder.

You simmer it for about an hour and a half,

and then some parsley.

Now, this is a dish of two halves.

First, the beans, and then the fish,

and then, later, they'll be joined together.

Ivana, I've just come from Venice, actually,

-and they had some lovely fish dishes there.

-Lucky you.

THEY LAUGH Yeah, I suppose you're right.

In my opinion, Italian food, it's more sophisticated.

Italians are more... They were richer people in the past.

Croatian are more peasant, yeah?

So, our food is basic, but honest at the same time.

-And from the heart.

-And from the heart, for sure.

And that's very important in our food. But it's pretty similar.

It's a Mediterranean kind of kitchen cooking.

It seems very unusual. I've never seen that before, Ivana,

-of putting beans in a fish stew.

-It's a very unusual dish.

Let's say a poor dish, but it's not at all.

But that's what I'm always looking for

is dishes I've never come across before.

I'm sure you're going to be very, very surprised.

Well, I'm looking forward to it cos I'm sure it'll work.

SHE LAUGHS Sounds a bit presumptuous of me.

Of course it'll work! SHE LAUGHS

So, this is our fish that we're going to put in our fish stew.

-Great. Looks very fresh.

-Yeah, it is. I will try this, then.

So, what have we got here, then?

-So, we have monkfish.

-Monkfish.

-Yeah.

-Sea bream.

-Sea bream, yeah.

-Scorpion fish.

-Rascasse?

-To be honest, I have no idea of the English name.

-I think we call that rockling.

-I tried to google it, but...

-Is it rockling?

-It could be.

-Yeah. And these, do they give you a nasty nip?

-Of course.

-THEY LAUGH

OK, this one, it is a bit too tired right now.

-Little bit exhausted.

-SHE LAUGHS

-So, how long will that cook for?

-One hour and 30 minutes...

-OK. Good, good.

-..approximately.

-Well, we'll go and have a drink.

-Yes, of course!

This band suddenly turned up here in the alleyway,

and they weren't going to go away and insisted we filmed them.

I'm so pleased we did cos it goes down well with the dish.

# Now blue drag

# It sure is dragging me down I'm almost scraping the ground... #

She puts in quite a bit of white wine here.

# Rhythm, the rhythm, the rhythm

# Has got me into these peculiar days

# Rhythm, just rhythm, the rhythm

# Has brought me on to this mysterious grace

# I can't get enough of blue drag... #

The fish doesn't take long to cook, but then it has to cool down

so the girls can take out the bones and bits of shell.

We need to be careful with these little bones...

..because when we eat it,

-we can have trouble.

-SHE LAUGHS

There's lots of fish stews you...

-Yes, it's easy to eat.

-..the customer, are fiddling with.

-So, you're doing all the work.

-It's not easy to prepare, but it's easy to eat.

You're always roped in to do these things or...?

-Yeah, I love being in the kitchen.

-Oh, you do?

Two months ago, I quit my job in the navy.

-I was an officer there for ten years.

-Really?

Because I realised that the kitchen is the place where I want to be.

# Blue drag. #

The fish stock's been strained.

Ivana adds the fish and tomatoes to the beans and serves.

I'm sure this is going to be delicious.

Watching you making it, so much has gone into it.

-Oh! It's lovely.

-Is it?

It's the deepest, darkest fish stew I've ever tasted.

-Yeah!

-SHE LAUGHS

It's got a bit of... There's a bit of chilli in there, but not a lot,

but it's really full of flavour.

And I just think it works with the beans. You're absolutely right.

-Yeah.

-But...

-Thank you.

-..I've just got to have some wine with it.

-I already prepared some for you.

-Oh, red wine.

-Enjoy.

-It has to be.

I mean, there's so much flavour, it's got to be.

It should. It should.

-Nazdravlje.

-Nazdravlje. Absolutely. Gosh!

-Well, thank you ever so much.

-Thank you. Thank you, really.

'Do you know, this suits me right down to the ground.

'Split's my kind of place.'

Great stuff, Rick.

That was a very unusual fish stew, and it's not often you see

kidney beans and borlotti beans with fish,

but they're a great, versatile ingredient

and can be used in lots of different ways.

So, I thought I'd show you something now that you could try this weekend.

It's using a fish of another kind, and also a bean.

It's basically we've got some flageolet beans and this fish.

We've got some lemon sole.

So, the difference between lemon sole and plaice -

-plaice is shaped more like a diamond.

-OK.

Dover sole, which I think is the king of all flatfish,

from Hastings, which we're going to talk about, as well...

What are you going to say, James?

Hastings is the place where you get Dover sole.

-The best place for Dover sole.

-According to who?

-Me.

It is. THEY LAUGH

-What ARE you going on about?

-It is! It's beautiful fish.

So, we're going to show you how to fillet that.

But the first thing I'm going to do is get on and do a stew.

So, it's really simple.

These flageolet beans are out of a tin, as well.

-So, a little bit of shallot.

-Are they?

-Yeah.

Little bit of shallot. Nice and finely chopped, like that.

So, nice and thin.

Or, as you lot do it at home, like this.

All right? So, nice and finely chopped.

Then we've got some garlic,

and I'm just basically going to quickly put that in a pan

with some chorizo, which is this stuff here,

um, which is the soft chorizo. Chorizo picante.

-Picante is the spicy one.

-Oh, I love this stuff.

But this is the soft one that wants cooking, as well.

So, I'm basically just going to pop that in the pan

and just allow that to cook gently.

The whole dish is cooked in real time, as well, this one.

-So, first of all, congratulations on the new series.

-Oh, thank you.

We talked about it at the beginning of the show.

-All about TV. So, tell us about it.

-Yes.

-Well, it's a show called Too Much TV.

-Yeah.

And it's live, which is pretty scary, as you know.

Tell me about it, yeah.

It's just a half-an-hour show on where you can come and find out

what TV is on, is going to be on,

and what we're all watching and what's going to be good.

And we'll just kind of head you in the right direction

of all types of TV shows. And not just BBC.

-So, half an hour.

-All over the channels.

-You kind of blink and you miss it, though?

-No, there's lots going on.

There's one bit that we do which is brilliant.

It's a segment where we kind of look at TV all over the world, as well.

It's hilarious. There are all different types of TV shows.

And this is all new TV shows? It's not just...

-Cos you want to revive nostalgia, as well.

-No, there's also...

We do a little bit. We go back in the archives

and look at some of the old shows, which I love.

I love a bit of nostalgia.

And we look at some of those shows, as well.

-So, what's your favourite old show, then?

-Old shows? Oh, my goodness.

-Mine's definitely...

-Only Fools And Horses...

-Only Fools And Horses. Yeah, yeah.

-..is brilliant.

-I remember my dad always watching Auf Wiedersehen, Pet.

-Yeah.

-The greatest show of them all -

-Bullseye. Bullseye!

-Of course! It was brilliant.

-Yeah.

-But I love my team.

As I said, we've got Aled Jones, we've got Sara Cox,

we've got Rufus Hound.

On Monday is Sara Cox and Aled Jones, and they'll be...

Yeah, if you miss anything over the weekend, as well,

we're going to be kind of showing you what you missed, the highlights,

the arguments maybe on The Voice or on,

you know, ITV's Saturday Night Takeaway.

So, yeah, it's got everything in there that you will need

to know what's good about TV and what's coming up.

All the good dramas. I'm looking forward to it.

Now, it's been amazing because you all managed to keep busy -

all five of you from the old Spice Girls days.

-It's 20 years, isn't it?

-20 years this year...

-20 years.

..which is pretty scary. I know. It's gone fast.

-It's gone very, very fast.

-Now, I did ask Galton this in rehearsals.

So, which was your favourite Spice Girl, Galton?

-Oh, how can I possibly say?

-Here we go.

-Well, it's got to be...

What do you mean, "How can you possibly say?" There's only one sitting here!

Well, to be fair, you were all pretty good, but you...

-To be fair, Emma, you were the... Yeah, you are the best.

-Aw!

-You are.

-I think he's fibbing.

-That's not what he told me in rehearsals.

I know I'm... Who's your favourite?

-Great question.

-Um...I was too busy chopping things in the kitchen.

I was too busy doing... THEY LAUGH

But it was... I mean, 85 million...

85 million albums. It was immense, wasn't it, really?

It was an incredible time and I feel very lucky

that now we still have, you know, people coming up to us.

We still have... And we have children, as well.

I think there's a whole new generation

listening to the Spice Girls, as well.

Cos you did the Olympics, as well. I'm just going to show you.

-Go on.

-So, flatfish has got four fillets.

-Round fish has got two fillets.

-Yeah.

You've got a line down the centre of the fish like this.

It's on most flatfish.

-And you follow that line down the back there.

-Yeah.

And then, basically, just using a knife,

once you make the decision to cut into it, make long, sweeping cuts.

-Don't stop and start.

-Right, OK.

And then, basically, the fillet just comes off like that.

You've got this nice piece of fish.

See, I love the flat, silky kind of fish.

I'm not hugely a fan of the thick kind of...

-Monkfish, that kind of stuff?

-..monkfishy kind of... Yeah.

It's nice. It's just more meaty.

But monkfish filleting is very, very different. So, you just do...

Follow the line all the way along it, and they just come off.

Now, if you want to skin the fish like that...

There's a bit of roe on it, as well. You can trim this off.

-Would you eat the roe?

-You can do, yeah, yeah.

Galton would have that on his menu for £47.

-THEY LAUGH

-What is this?

-He does pick on you, doesn't he?

-He tries to. He tries to.

And then you wiggle the skin and

the fillets just come off like that. So, just nice and simple.

And we're going to serve that with this lovely bean dish, as well.

But as well as the TV, as well, if that's not enough,

you're still doing the radio breakfast show, as well.

-The radio breakfast show.

-Which you seem to love, don't you?

I do love it. With Jamie Theakston.

And we have a laugh for about three hours in the morning.

It just feels, you know, really natural and fun, so...

-And he's great, obviously. So, yeah, I'm on Heart every morning...

-Yeah.

-..and TV every night.

-SHE LAUGHS

-Everyone will be sick of me!

-But you're a mum now, as well,

so how does that work with family at home and stuff like that?

Well, I juggle everything. It's all about juggling.

But my boys are obviously my main priority.

As long as I can kind of work around them.

In fact, you know, my little boy's with me today and we kind of...

-We make it work. We make it work.

-He is.

-He was munching on the fish earlier, as well.

-He loves fish.

I'm so lucky. My youngest - forget it.

He's all about chicken nuggets. But this, for my eldest, is perfect.

-In fact...

-OK. So, how long's the new show run, then?

It's going to be for five weeks.

-It's every night for half an hour.

-Right.

And as I said, it's kind of like you don't have...

You know, before you watch anything,

-come and watch us and we'll tell you what is the best thing to watch.

-OK.

Whether it's a drama or whether it's, you know,

a cooking show, we'll let you know if it's good.

Can I give you a little tip, as well?

-There's another show out there - Tattoo Fixers.

-Right.

-I'm obsessed with Tattoo Fixes.

-Why, have you got tattoos?

-No, no, no!

-Why?!

-I haven't got tattoos!

-No!

-Are you sure?

-No, I haven't! No.

Right, OK. I think I've seen this show.

So, it's all about the fact, obviously,

that there's people who have had tattoos that don't like them

-and people fix them and make them better.

-Yeah, it's an amazing programme.

-That's all I'll say. You need to watch it.

-I've had tattoos.

-Have you?

You're saying I need to get mine fixed?

I'm not saying that, but it's these people who have

had them done in, like, Magaluf and stuff like that.

-Have you got tattoos, Emma?

-There's some dodgy ones.

-I have got tattoos.

-Have you?

-Yes.

They're all hidden, but, yeah, I have got tattoos.

-I like tattoos.

-Yeah, yeah, yeah.

-Yeah. Have you got...?

-No, no.

-Moving on to the bean stew...

-Sorry.

THEY LAUGH

Right, we've got the chorizo, the bean stew.

The fish is cooking away nicely.

I didn't mean to change the subject, but I thought Galton might...

-We should do, really.

-Yeah, exactly.

So, look, your fish gets flipped over, as well, like that.

Like that. Just a little bit of colour with a little bit of butter.

We take that off the heat. Touch of lime in at the last minute.

And then you've got this amazing stew.

-I absolutely love chorizo, as well.

-We put in parsley.

-That's a good job cos there's loads of it in there.

-Yeah.

And then some black pepper.

-You should come on our show. Come on and say hi.

-Yeah.

Got nothing else to do. Yeah. SHE LAUGHS

Right, look, the butter.

Put plenty of butter in it like that. Some salt.

-Very nice.

-I'll come on when you're talking about...

Cos you're talking about one of my favourite characters

from television - the late, great Keith Floyd.

Cos I know you're going to talk about him on your show, as well.

Absolutely. You should come on then and see us.

-I will definitely come on then, as well.

-We do have guests.

-We allow you to come on and have fun.

-Oh, thank you.

SHE LAUGHS Yeah, I've...

I feel very humble and very, very happy.

I've just actually got Keith Floyd's old Citroen 2CV.

-Oh, wow!

-What?

He passed away ten years ago. It's in my garage.

-No way!

-Yeah. And I opened it up for the first time the other day.

It smells like Oddbins. THEY LAUGH

It's brilliant. Brilliant.

Look. And then you just pop this over the top, like that.

You've got this lovely piece of fish - pan-fried, fresh -

over the top of that.

And you can be a bit fancy.

-Obviously, Galton's here, so I'll do that.

-Mm!

THEY LAUGH

-He's happy now.

-Yeah, I'm very happy.

And that's pretty easy, isn't it? Even I could do something like that.

-Yeah, thanks, cheers(!) Lovely, yeah.

-I mean, but it looks easy.

-Yeah, no, no.

-Is it easy?

-I'll leave the fish

and you can do that while this next link's going on.

Thank you very much.

-Right, tell me what you think.

-OK, OK.

-Nice and light.

Oh, God. I can't get it on my... There you go.

Mm! I do like that.

-Happy with that?

-It's lovely, yeah.

-There you go.

Ah, Baby, she was always my favourite Spice Girl.

Today we're taking a look back at some of the tastiest recipes

from the Sunday Kitchen archives.

There's a whole heap of heart-warming dishes to come.

Up next, the mighty Martin Blunos with his magnificent moustache

cooks up a scrumptious collar of bacon.

He's worked elbow to elbow with the great Marco Pierre White before

heading off to earn two Michelin stars of his own.

He now spends his time consulting, advising all across the food

industry and, of course, maintaining his rather magnificent moustache.

-It's the great Martin Blunos. Great to have you on the show.

-Thank you.

This dish is in contrast to John's dish.

It's basically the opposite, really.

Yeah, it is. It is a long cook. It's boiled. It's simmered.

-It's a real country simple one-pot cook.

-OK. So, what are we cooking?

We are doing a collar of boiled bacon with veggies

-and parsley dumplings.

-OK.

Veggies that we've got in here, we've got carrots...

Carrots, celery, we've got onions, we've got garlic,

-a little bit of peppercorns and butter.

-Dumplings as well.

Dumplings. Parsley sauce with ham is a classic.

-So, parsley with suet, flour and a bit of mustard and water.

-OK.

And we've got our pork. Where's this from?

This is from Bristol. Just outside. West Country, mate.

-Not from Bristol! Where is it from on the animal?

-Oh, right!

-Well, you asked. You asked.

-Bristol!

It's the collar. This is the collar.

It's this bit here at the top of the shoulder.

It's got a lot of sinews to it.

It's halfway between back and streaky bacon.

It's that half and half.

Yeah, but there's a lot more eyes of meat there

that give it much more flavour.

It's a piece of meat that has done a bit of work because obviously

-the head is bobbing up and down so it needs that long, slow cook.

-OK.

Right, so, first thing is...

You're peeling the veg there. The collar goes into a pan.

Into that, with that, we're going to put our cinnamon.

Now, this has been soaked, this collar, overnight, yeah?

-Yeah, soaked overnight to get the salt out cos it's a cured piece of meat.

-Yeah.

You soak it overnight in a big bucket of water.

Put a slate on it or something, keep it outside,

stop the cats or whatever getting into it.

In this weather, it'll do that.

What you want to try and do is draw the salt out of it, the cure,

get the cure out of it.

OK? We've got an onion going in there as well, half an onion.

We're going to pop into that...

In this weather, you'll be chipping it out the bucket most of the morning.

A bottle of cider, all right?

-Good old West Country ingredient there.

-Yeah.

And as it's all from that manor,

you don't want to start putting wine in there.

It's local pork so we're going to use a local booze which is cider.

Now, top that up with water.

And all we're going to do then is bring that to the boil and you cook

that out for about 45 to 50 minutes. It doesn't matter if it goes over.

The thing here is the time.

I'm just washing my hands.

You want to make sure that you put the point of

a knife into it, it's going to come off.

So you just gently simmer it on the stove.

Gently simmer on the stove. Once it's done, you'll see what happens.

It comes out like this.

And what happens is the skin swells up, all the flavour starts

coming into the stock, the cinnamon and the spices we've got there.

-Yeah.

-I'm going to pop that out now into...

Now, to find this cut of meat as well, it's quite difficult to find in the supermarket.

-Butchers will sell it.

-Yeah.

Supermarkets tend to go for the loins and bits and pieces.

But stuff like this, you have to go to your butcher.

Yeah, your butcher will sort you out for sure. It's a cheap cut.

I think that's why supermarkets don't stock it

cos they're not making enough money from it.

We're probably looking at what, six, seven, eight quid maximum?

Yeah, if that. Look how much you've got. That's a lot of meat there.

What you've got to do now is take the string off and take that

little bit of fat from the top.

Now, John, do you ever cook stuff like this,

the collars and stuff like that?

Yeah, absolutely. I think the same principle

matters when you're cooking muscle groups that have been

working a lot more. Exactly what Martin said.

You know, just needs a bit longer,

turn the temperature down a little bit more than a usual braise.

What you need to look after in the collar is collagen.

That's why it's tough.

So you need to break the collagen down, make it nice and soft

and supple but leave the collagen in the meat so it's moist.

-You make it sound like make-up. Plenty of collagen!

-Mascara!

Right, what I've done, I've taken the strings off and the fat.

-OK.

-Get rid of that.

We've got our pan here, so we're going to pop into that

the butter, and we've got a few peppercorns.

What we need to do is just fry off all that lovely veggie you've prepped up.

-I'll turn that up.

-Lovely.

So they're white peppercorns you've got in there.

White peppercorns and whole peeled

garlic and we're going to put

the whole shallots in as well.

-Maybe not that one.

-Apart from that one. I'll leave that one.

And all we're going to do is just get a little bit of colour on there

because this is where you start drawing out the flavour from the veg

and it's the second process of the cooking which makes the difference.

You could just carry on cooking your collar in the water there,

let it cool down, slice it up, make a parsley sauce.

Now, I mentioned that you've been consulting for restaurants

and bits and pieces. But this pub?

Yeah, the pub. The Reservoir in Charlton Kings, in Cheltenham.

-Yeah.

-Great pub.

This is one of the dishes we've got on.

You go there tonight, you will get collar of bacon with parsley

dumplings because of the weather!

Cost you 36 quid, mind!

-No, I'm only joking.

-I was going to say, "Hang on!"

Right, OK. But it is a simple, homely dish.

This is the sort of thing. It's not a gastro-pub.

It's a pub with real food.

-What we've got there, they veg goes in, gets a little bit of colour from the butter.

-OK.

Then what we do is we sit this fellow back on top and we

take some of that cooking liquor, that first cooking liquor.

-So it's like double cooking it?

-Double cooking it. It's a pot roast

because what we need to do now is get this on the go.

This goes into the oven and then we add our dumplings.

So we put some of that cooking liquor in.

That's going to soften the veg which we will be sweating

a bit to sort of draw the flavour out.

Then it finishes cooking the meat.

The reason why you've kept them quite chunky, those veg,

is cos you're going to cook it again but you serve it.

You serve it with it. You don't want it to break down too much.

If you make it too small... So, that lot goes into the oven.

-Right, next stage...

-I've got some parsley.

You've got to chop some parsley and I'm going to make this dumpling mix.

I don't know why people have a problem with dumplings.

It's just simple, it is. Right, self-raising flour.

-Self-raising flour, suet, and this is beef suet.

-Beef suet?

-Yeah, it's not a vegetarian dish, is it?

-Not really, no.

But if you wanted to make a vegetarian one, yeah,

use a bit of veg suet.

OK. Mix that in. That's dry. A little bit of salt and pepper.

Suet, of course, comes from around the kidneys,

-the fat around the kidneys.

-That's it, yeah.

A little bit of salt and pepper.

You're going to do the honours there with the parsley.

This is just to replace our parsley sauce.

You're going to put plenty of parsley into this mix.

A very cleansing herb. It takes away some of that stiffness from...

-In there?

-Yeah, lovely.

It takes away some of that richness from the salt, you know,

from the pork.

But the idea of this is to make them quite loose.

Yeah, you don't want them too tight because they will tend to stay a bit stodgy.

Also, don't put them in too hot so that they overcook and swell up

very quickly and then draw a lot of fluid in.

Then what you need to do is you sort of make shapes about the size

of a large walnut, I suppose. Roughly shape them.

This is the sort of thing you could do the day before.

Make dumplings to this stage and pop them in the fridge.

So you can do everything well in advance.

This is the sort of thing, down my way, you put this on,

-you go out and plough a field, you come home and eat.

-LAUGHTER

Well, not ploughing a field but writing a book.

-You're writing a book, aren't you?

-Yeah, on Baltic food.

My mum and dad are from Latvia.

Latvia, Estonia, Lithuania. It hasn't been done.

I've got a reason. I've still got family there.

So my research and that is much easier to do.

What is the essence of that type of food?

Well, it's very...

Peasant food, country cooking, that sort of thing?

Yeah, I think that's the thing.

But when I say that, my mum hates it. She says, "I'm no peasant."

I say, "No. I don't mean it that way. I mean it in a nice way."

-Don't upset your mother.

-No, absolutely. Anyway, dumplings,

they go into that mixture about 15 minutes from cooking.

-And what you're bringing out there is...

-The finished article.

-..our finished article.

-Look at that!

Let's just get this all cleaned off.

I think you don't need to do anything with that.

Just give me a piece of bread and I'll eat it as it is.

Looks delicious.

Lovely. Now you can see... I'll get this piece of meat out here.

I'll just pop that on the side.

-So, what we're going to do first is get our...

-Big spoon?

Yeah, lovely.

So, we're going to take out some of this lovely, chunky whole veg.

This is the whole beauty of keeping it all big and...chunky.

Don't forget the carrots on the bias.

-Yeah, sorry.

-LAUGHTER

I did that bit.

You see, because it's cured, you get that lovely rich colour there.

-I just cut a couple of slices off and pop those on.

-Look at that.

And I'm just going to lay those on.

-OK.

-Proper veg. Look at that.

And then a couple of these lovely, fat dumplings.

Extra dumplings, please! Extra dumplings!

Extra dumplings.

-Squeeze the muscle in there, Martin.

-LAUGHTER

-She won't notice.

-You're getting an order here.

-Yeah!

And finally, you've got a dollop of good, old, classic English mustard there.

Give me a little bit of this juice and we'll put

-a nice bit of the juice over.

-And a dollop of mustard on the side.

And a dollop of mustard. Give that a little wipe up.

So remind us what that is again.

You've got boiled collar of bacon with veggies and parsley dumplings.

Easy as that.

APPLAUSE

Stop it now. I notice how you didn't do that with mine.

I'm not playing these games any more.

You applaud for these lot but not for me. Anyway. Right. There you go.

-Yum!

-Dive in.

-Oh, I love this!

-Really hearty.

Do you like your dumplings?

I love dumplings, yeah!

-I thought this is going to be dry but it's lovely.

-Straight in there!

Absolutely, yeah!

Comforting, warm, cheap.

That is absolutely delicious!

It is, like you say, that meat is very, very cheap.

It's worth searching out.

Find your butcher, speak to him, and they can get collar of bacon.

Well, what a tasty, one-pot wonder that was.

Perfect for these cold winter nights.

Now I think it's time we had one of our Keith Floyd adventures.

Show us how it's done, Keith.

There is, in fact, a downside to being an international gastronomic

superstar. And I never know where I am, what's happening to me.

I arrive, I come, I go, I'm jet-lagged,

I'm tired and all the rest of it.

I'll tell you one thing which is really quite exciting,

this is an airport, it's Tampa Airport, and there aren't

cuddly dolls, there aren't policemen's helmets

and stuff like that. There are real things.

Look, we are on the Gulf of Mexico, for heaven sake.

There are beautiful clams, plump prawns,

super succulent oysters and fat crab legs.

It's really brilliant, isn't it?! I mean, this is like France.

Imagine it in Heathrow or somewhere,

policemen and truncheons and Union Jack shorts and stuff like

that, a load of nonsense, but this is something else.

The only trouble is, I don't know whether this is a sequence of...

-HE TRIPS OVER HIS WORDS

-..which we are going to use...

I'm very tired, by the way. I've been flying for 13 hours,

for heaven sake! We don't know whether they're going to say,

"Hello, welcome to Florida," or

"Florida was really good, wasn't it? Goodbye." Either way, hi!

HE HUMS ALONG TO RADIO

# Rubber ball and bouncing back to you-hoo-hoo

# Oh, and I'm bouncing back to you-hoo-hoo! #

Can't sing. Hey, the first person in Britain to open

a network golden oldies radio station like Z93 here

is going to make a fortune!

This is all part of the American dream.

This is all part of Floyd's American Pie.

I'm in a mobile home, with a kitchen, refrigerator,

ice-making machine, stove.

I've got my motel in the back, I can go where I want. I'm free to go.

I can stop, I can buy oranges, I can buy limes, chicken.

I'm going to cook chicken and limes with...flame it in rum.

That's what I'll do. I'll go to the market and get all that.

I can cook it right back here. No problems at all.

Free to go, free to cook.

# Bodies in the sand

# Tropical drink melting in your hand

# We'll be falling in love to the rhythm of a steel drum band

# Down in Kokomo Aruba, Jamaica... #

Before air-conditioning, Florida was an insect-infested swamp.

Rednecked, bullwhip-cracking alligator hunters earned

a good living, but no right-thinking person would dream of going

there on holiday.

Times have changed and Florida, the Sunshine State,

rich in fruit, limes, oranges and vegetables and fish

and bars that serve cocktails in plastic buckets,

plays host to sun-seekers from all over the world.

The locals call them snowbirds.

This is the quick spot for the architecture sketch.

I mean, it is very interesting, but it's unlikely to be commended by HRH.

But with its sandy beaches and the warm Gulf Stream,

it's a great place for a healthy holiday.

Fruit and vegetables bigger and better, they say, than anywhere else

grow in sun-kissed contentment.

The fishing boats provide the beach party with shrimp and grouper.

And if you've got a few quid, the living is very easy,

if you can tolerate the polite hard sell from bartenders and

waitresses, that is.

-Don't you agree?

-HE SWALLOWS HARD

It's really good. Anyway, listen,

this is a cookery programme and we are going to talk about food now.

We're going to talk about food in a relatively serious way.

Now that I'm rich and famous, of course, I don't have to say

phrases like "by the magic of television all these things are here."

I have people out back, as we say.

They travel in a separate bus and they, you know,

leap in every time I stop for petrol and prepare my ingredients.

It's very good, isn't it? My ingredients are...

Because this is Florida, this is the Sunshine State,

I know nothing about it, never been here before,

so I bought a cookery book.

The cookery book said things like fried chicken and limes.

Well, there are lots of limes here. Chuck in a bit of pineapple,

baste it in flour and fry it or something.

It didn't seem exactly brilliant,

so with every due respect to Florida, I've modified the

recipe I found in the Floridian cookbook and decided to

produce this particular dish - chicken with limes.

Clive, I would like to explain what we've got.

Starting with the chicken. OK?

Little fillets of breast of chicken, which have been marinating now

for a couple of hours in freshly squeezed lime juice, garlic and salt.

And quite a lot of salt, by the way.

Round to your right, I've got some curry powder

and some garlic and some saffron.

Most importantly... And I love the glass, don't you?

A football team or something.

..freshly squeezed lime juice,

some white rum because we are near Jamaica. We're near the Ca-RIB-bean,

as they call it, or the Ca-rib-BEAN, as I call it.

Pepper and salt and stuff like that.

Celery, tomatoes, which I've carefully peeled and taken

the pips out of and that is... Oops, sorry about that.

It is important so that the thing doesn't get muddled about with the skins.

We've got some lovely butter, some really plumpish little raisins.

Very sweet and succulent, they are.

They haven't been sitting on the nine o'clock shop shelf

for three months, they've just been packed and sold.

They are very good. I've got some freshly cubed pineapple, OK?

I've got some ordinary flour and some cornmeal.

Cornflour and cornmeal are a very important part of American

cookery, as far as I can understand.

All of this, I shall learn more, like you are learning, as I go

along because this is my first time in America.

Lovely pineapple, lovely limes,

and a mixture of wild brown and white rice.

Clive, you are going to have problems coming in to see,

but I'll come back here. First of all,

my little fillets of chicken, nicely marinated in

lime, garlic and salt, are dredged in the two kinds of flour, OK?

And straight into the pan to fry.

Another one.

In we go as well. Mustn't burn the butter.

And we'll do a third one.

OK.

Right, swivel those around a second.

This is the kind of pan that you could make

a paella for 400 people in.

Presumably, that's the sort of thing they do when they are on

their little hols in the old whatever these things are.

Ace Arrows, Pace Arrows, Winnebagos, RVs, I don't know.

Right. Get those little pieces of chicken frying nicely away there.

Up to frying speed. Then, cos I've interpreted this dish,

I mean, the dish really was very basically - do that,

chuck in some celery, a cup of water, cup of rice

and some pineapple and stew it.

I mean, OK, it's their country and that's how they like to do

things, but I thought I ought to just refine it down a little bit.

So, what I'm going to do is as those fry away there...

..I am going to flame it in some rum.

SIZZLING

And hope I don't set the microwave on fire.

I mean, how many caravans have you lot got with microwaves in?

It's absolutely extraordinary, isn't it?

-Right, so we'll do that...

-FIRE ALARM WAILS

That's brilliant.

See, they've got microwaves, they don't know about flambe cooking.

Hence the alarm. No problem.

SMASHING

Anyway, back to the proper business, so, I've got my chicken fillets

in there, frying away in butter with a little bit of celery, OK?

And my rum. Then the next very important thing that goes in is this

lovely, fresh lime juice.

So, we put that in. Like that.

Then, into that, we also add some of our little pineapple pieces,

which is genuinely, genuinely fresh.

I mean, if you could bite it, you would know it.

It is Florida sunshine cos this is sunshine...

Do you know, although this is all sharp and smooth down here,

fishing boats and big cars and stuff,

it is a little bit like Provence.

It is the last, sort of, untamed area of America in terms of

sort of modern-day travel and tourism and stuff like that.

And they have got these fabulous fruits and big fish and

vegetables and stuff like that.

It does actually reflect in the cooking.

And it is nice. Even the junk food here is good

because it's served with heart, with a smile on its face.

Anyway, enough of my philosophy.

Pineapple and rum, celery and chicken pieces go into there. OK?

Then, into that, we add a couple of quarters of peeled

and de-pipped tomatoes, right?

Right, some salt and pepper, I think we should have, just to go in there.

And they like their things quite spicy here,

so I'm going fairly heavy on the pepper. A little bit of salt.

We let that bubble away for a while.

Another thing, I thought it'd be really good fun to add some

beer, some American beer, you know?

We are not in Milwaukee,

but I'd love otherwise if we were to make that little joke,

you know, what made Milwaukee famous made a loser out of me.

Anyway, so we put a little beer in there,

instead of stock, because the Americans are not big on stocks.

They don't have bubbling sauce pots and stock pots and things,

especially not in a mobile home.

So, anyway, what happens now is that bubbles away now for

about 20 minutes until the pineapples are softened and

cooked, till the tomato is good,

until the sauce there is reduced.

And then we have to go to a second phase.

So, faster than a wave can break,

I finished the sauce by whizzing the pineapple, the juices from the

pan with a knob of butter in the food processor. Simple, isn't it?

I'm not one of those chaps who really likes to do decorative

things. I mean, I'm much more involved

in kind of down-home cooking, as they call it here,

but while I was here and while I was filming this sequence,

Salvador Dali died. And, of course, he's very important

to the St Petersburg area and stuff like that.

And I feel that, in a little way, you know, Salvador,

with these raisins going on top,

by the way, Salvador would have perhaps...

Might not have enjoyed the taste, but he would have approved of

the sentiment of trying to make a sunshine dish.

I'm trying to make my kind of tribute to Florida, to artists

and poets and rock and roll stars and all of those things.

But the problem is now,

I've actually got to serve this to a man I have never met.

And he's an ex-Green Beret. He was in Vietnam.

I don't know if he'd really go for this, but I will.

There you go. The plate's very hot, I'm afraid.

-All right.

-There's a knife and a fork.

Listen, I tried to make it from Floridian ingredients.

It's chicken in a lime sauce with pineapple and rice and raisins,

but anyway,

do you think survival in America in the 1980s and the 1990s is

a big problem?

I think surviving with some type of honour

and some type of dignity is a problem.

When you talk about survival,

you've got to talk about the quality of survival.

That's what I look for for everyone.

I live down on the river, the people who live down there with me...

..almost all of them are Vietnam vets.

We take care of each other. We have a lot of quality,

primarily because of the way we relate to each other.

All right, OK, you are a tough man, you've been in the Congo,

you've been in the Vietnam and all that stuff.

I'm a tough guy, I'm going to take it from you. What did you

think of my interpretation of a Floridian dish, of trying to

cook some chicken with some limes and with some rice and stuff like that?

Everything was done, the texture and everything was fine,

just a little bit too much lime.

A little bit too much lime. They always do that to me.

Do you know, this is the Provence of America because in Provence,

they used to say, "Brilliant, well-cooked, well-presented,

"well done, a little bit too much salt."

Here, too much lime.

The best time to fish for grouper, so the guidebooks

tell me, is when an incoming tide coincides with a rising barometer.

Not a lot of people know that, but it's true!

I only wish we had read that particular book before

we set off with my very latest chum, Captain Jack Powell,

and his fabulous fishfinder and the latest in hi-tech fishing gear.

That might have been me imagining things.

When you've been out in the desert for as long as I have,

you start to imagine the odd thing.

They say the heat and the sun can get to you, you know,

but it hasn't affected me,

which is just as well with all these damned hedgehogs.

Jack, is there any piracy around here? Modern-day piracy?

Yeah, pirates, I have lost six friends to pirates.

They have found their boats in Mexico and South America and all

without, of course, the crew on board. And they are killed.

We do have one good pirate.

I haven't heard anything about him lately,

but instead of killing you, when they would take your boat,

commercial fishing boats, which they use to run drugs and all,

they would drop you off out on the King Ranch over in Texas,

which is the largest ranch in the world.

It's a two-day walk to any civilisation, so...

So that's a good pirate.

Yeah, they wouldn't kill you. They would just take your boat.

All right, you've got a nice one here. What have you got there?

-So this is a 3.5lb grouper, Jack.

-HE LAUGHS

-OK!

-HE LAUGHS

Now, that's closer to four, but...

Fighting like another little snapper.

Follow the line up.

OK, we've got a grouper. We've got a little grouper.

-A little grouper.

-A little one.

-This is a little one?

-That's a little one.

-But it is a real one.

-Yes, it is.

Because we had to abandon trawling.

And Jack whacked on the live bait.

Found out why they weren't hitting.

And is that the answer? We are using the wrong bait?

-Well.

-Should we do that again?

-Now we're going to drop that down again.

Let me show you how to drop that down. I'm going to stick him

in the...live well here.

-We have at least lunch.

-Yes, we do.

OK. That was a red grouper, we want a black grouper.

-OK, we'll get one this time. Hopefully.

-Here we go.

The hours dripped slowly by and we only had a few small fish.

I had been looking forward to landing at least 100-pound grouper,

but some days, there just ain't no fish.

Happily, the icebox was well-stocked with beer and rum.

Hemingway would have been totally proud of us,

so in search of another legend,

Zelda and Scott Fitzgerald, I checked into their former

stomping ground, a pink birthday cake called the Don CeSar Hotel,

for another cooking sketch with my latest, latest chum,

Jean-Louis Chalet.

And to help him, here's me frying some fillets of

freshly caught red snapper.

All right, for some vegetables.

What are we going to improvise today for vegetables?

I have a nice julienne of these mixed veg.

Is there a place for improvisation in the American kitchen?

I mean, I've only so far been into the short order kitchens

where everything gets punched out of a ticket, you know?

And here you are, you are winging it, you are playing it.

Well, yes, you must improvise.

You must know your basics, you must know the theory,

you must know the practical side, of course.

This is a very practical knowledge and training you must have.

Cooking is a flare with lots of finesse and lots of knowledge,

but, yes, you must improvise. You must stay within the classical...

I'm sorry. Can we just have a real close-up on here, Clive, please?

What have we got in there in our improvisation sauce?

Shiitake mushrooms, you have a julienne of bell peppers,

you have some enokis and you have a julienne of zucchinis.

Hey, listen, this is an international programme.

-What are enokis?

-Enokis are a kind of Japanese mushroom, which are now grown in California.

Enokis are actually these right here. Delightful, delightful.

We use these in salads, we use these on fish.

-Oh, they're miniature, miniature, long stalk mushrooms.

-Exactly. Exactly.

Now we grow them on the West Coast now.

-Brilliant. Where does the caviar come in?

-In the sauce.

-Could I just have a spoonful of it before it goes in?

-Oh, sure, sure.

I have this terrible weakness for caviar, I really do.

Beluga caviar. Sorry, Clive.

Sorry to interrupt, but this is America and they've got

it here by the kilo. By the hundred weight.

It's one of my favourite things. Thank you.

The sauce is reducing down, I'm going to add some caviar to it.

Here we are, nice beluga caviar.

I'm going to go and put a little bit more.

I myself, I love caviar and champagne.

-It is your birthday.

-It is my birthday.

OK. What we're going to do, we're going to overlap this like this.

Now, as I said earlier, this is a local snapper,

which is an outstanding quality of fish.

I am just getting to know the Florida seafood quite well now.

Now what I'm going to do, I'm going to put this on the side

-to let the sweat...

-Get the fat off.

-Get the sweat off.

This is not a very high-calorie item right here.

It's a typical unleaded American dish.

The main thing it's got is a million bucks worth of caviar over it.

All right. Then we add a little bit of southern corn into it.

-Hey, that's good.

-All right.

Let's put this little puppy on top or somewhere to make

it a nice, delightful presentation on the plate. OK.

Very interesting and much sought-after by the wealthy

punters of St Pete's, I'm sure.

What an absolute treasure.

As ever on Best Bites, we're looking back at some of our favourite

recipes from the Saturday Kitchen archives.

Still to come on today's show,

Atul Kochhar takes on Jun Tanaka in the omelette challenge

and with Jun currently in third place,

that's a tough challenge for Atul.

Does he have what it takes?

Anna Jones delivers a healthy, sweet treat.

She serves up delicious egg-free banana, blueberry and pecan pancakes.

And American actress Rashida Jones

faces a food heaven or a food hell.

Did she get her food heaven - dark chocolate fondant with hot

chocolate sauce, banana fritters and ice cream?

Or her food hell - chicken Caesar salad with crunchy grapes,

spicy pecans?

You can find out what she got at the end of the show.

Next up, it's Stephen Terry who is serving some mouthwatering

potato gnocchi with grilled radicchio and a tasty sausage sauce. Yum!

Next up is a man from the Hardwick restaurant in South Wales.

-It's Stephen Terry. Welcome back, Stephen.

-Hello, James.

On the menu we've got gnocchi and sausages, so...

-Yeah.

-Tell us about this, then.

-Well, we're going to crack on

-straightaway.

-You want me to get the potatoes on here.

So what potatoes are you using for this one?

Desiree. Desiree potatoes, good for mash.

Literally loads of salt.

Yeah, loads of salt.

I like to put them in salt because it takes the moisture from

the potatoes, you get a firmer mash.

Right.

So what I'm doing, I'm just taking the skins off the sausages.

I'm turning these into a little bit of gnocchi.