19/02/2017 Saturday Kitchen Best Bites


19/02/2017

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

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

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relax and enjoy some of my Saturday Kitchen Best Bites.

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Welcome to the show.

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

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mouthwatering dishes.

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

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

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

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Martin Blunos cooks up an ultimate winter warmer.

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

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

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He makes the gnocchi using baked potatoes and serves them with

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a delicious rich sausage sauce and bitter leaves.

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Battling it out for omelette challenge glory,

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we have Atul Kochhar v Jun Tanaka.

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

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Then it's over to Anna Jones.

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

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Is there such a thing?

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

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Great for a healthy start to 2017.

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And finally, the American actress Rashida Jones faces her

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

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dark chocolate fondant with hot chocolate sauce?

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

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spicy pecans and rosemary croutons?

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

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

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who is serving up a sumptuous honey roasted duck.

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Our first guest chef has been winning awards for his food

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for over 20 years.

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His restaurant at Gidleigh Park Hotel has won two Michelin

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

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

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-Michael Caines. Good to see you.

-Nice to be here.

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

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We're going to cook the roasted duck,

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

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

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-Tell us about the duck here.

-Well, absolutely.

-Barbary duck, yeah?

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

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

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

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

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This will actually do about two portions,

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it's a fairly large duck itself...

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

-It is.

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-Do you want some olive oil?

-It is a bit of a French breed.

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

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

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-duck breast itself will render down.

-PAN SIZZLES

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

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

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-but that's something different again.

-Yeah.

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

-OK.

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-So, this is for our little fricassee.

-Absolutely.

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

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which are just coming in.

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

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

-Yeah.

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

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which we're going to scent.

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

-Lovely.

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That means basically you're making something

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

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

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

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

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That's important to get that crispy duck.

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

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

-Yeah.

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But if you cook it this way,

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and particularly this type of breed of duck,

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

-Absolutely.

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

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a lot of people put the honey on before,

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

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

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

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

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

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

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

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

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THEY LAUGH Thank you very much. Cheers(!)

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-Yeah, duck legs as confit...

-Yeah.

-..slow-cooked in duck fat.

-Yeah.

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And breast. Yeah, I love breast.

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-SHE LAUGHS

-Normally from a...

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-THEY LAUGH

-Calm down, you two. Essex jokes.

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-We've heard!

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

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Can't believe you said that!

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

-Right, OK.

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

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-Shall we bring your shallots over?

-Bring the shallots over.

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

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

-Fantastic.

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

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-I'll chuck it in.

-Fantastic.

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How long would you cook this duck for, then?

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

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

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

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

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entirely on top of the stove in the pan

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-just by turning it over now and again.

-Yeah.

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

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Sweat it down with a little bit of salt.

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

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

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-from cooking too quickly.

-Yeah.

-Drop in your mushroom selection.

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And you've no need to wash the mushrooms.

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

-Yeah, I...

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There's a big one in there.

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-A little bit...

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

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They were prepped, surely.

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

-Sorry, I'm trying.

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-Pop them down, James, for me.

-I'll get you back.

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

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A little lemon juice.

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

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Um, lemon juice just stops the mushrooms discolouring.

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A little bit more butter in there.

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-Yeah.

-And this is the easy bit.

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

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People generally wouldn't put water in there,

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but you're actually making an emulsion sauce

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-with the butter and the water, as well.

-Absolutely.

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

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because that's what we talk about fricassee.

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

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-Right.

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

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and then under the, you know...

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

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

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

-Absolutely.

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Spread that on top of the duck skin now

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

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

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

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-There we go.

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

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

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-Yeah.

-..with some more butter.

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

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

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-So, that's lovely.

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

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

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

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

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You've got, obviously, Gidleigh Park,

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-which is hugely popular.

-Absolutely.

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

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

-Like you do.

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Just in between the shows, yeah.

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My business partner and I, Andrew Brownsword, are looking

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to create a wonderful chain of hotels called ABode.

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

-Right.

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

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right at the heart of it.

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

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we're going to have this wonderful champagne cocktail bar

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-and fine dining concept...

-Beautiful.

-..which will be good.

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

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

-It is.

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

-It's amazing.

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

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is just fantastic.

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

-Yeah.

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

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Nice little touch, if you want,

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is you can take some of that Chinese five-spice

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

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

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

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

-Yeah.

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

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

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Yeah. I mean, we talk about Peking duck.

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That's the really slow-roasting process

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-so that the skin goes nice and crispy.

-Yeah.

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

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and you can actually baste...

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Just baste the duck now and again with the honey

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so that it continues to go golden brown.

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So, just the spinach here wilted. Lovely.

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

-Keep the colour.

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Absolutely. Keep the colour.

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

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

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

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-Excuse me.

-Yeah, that's all right.

-..which is fantastic.

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We've also got a large duck breast here.

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This would probably be a very generous portion,

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-but I'm a very generous man.

-LAUGHTER

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You obviously haven't eaten in his restaurant.

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That'd feed six! LAUGHTER

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

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

-Yeah, exactly.

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-Yeah, that's for two!

-LAUGHTER

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

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

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But you can eat duck like this.

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

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

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

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

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

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-then just tell the waiting staff.

-Yeah.

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

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-I'll get you another spoon for that.

-Absolutely.

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-Thank you very much.

-There you go.

-Good.

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-See that, Stuart?

-Yeah, see?

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

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And look, the sauce just going around.

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-The smell of that tarragon is fabulous.

-It is.

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

-Yeah.

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

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

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Michael, remind us what that is, again.

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So, honey-roast duck with Chinese five-spice

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-with a fricassee of wild mushrooms and wilted spinach.

-A genius.

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

-An absolute genius. Go on.

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-For the lady.

-He wants to put another one...

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-"For the lady."

-The lady.

-LAUGHTER

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

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-Robert, you get to dive into this.

-I go first, do I?

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Yeah, you get to go first. Dive in.

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

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-Barbary's great, yeah.

-Nice, decent amount of meat there to fat.

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-It is.

-Really good.

-The tarragon smells...

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The performance art there - just glorious to watch.

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-Thank you.

-Well, it's a show.

-LAUGHTER

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

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I might take it up for a living.

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

-Like that?

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Do you want to pass it down?

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-They're anxious to have a go.

-Digging in.

-Superb.

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

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

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

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

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and do it in the same manner.

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

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-And scent with the tarragon?

-Yeah, scent it with the tarragon.

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

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

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-Superb. Janie, like that?

-Ladies, thank you.

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

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-quick sauteed the mushrooms. You kept them soft.

-Yes.

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

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that emulsification - really, really easy.

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

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the flavour of the sauce is actually...

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

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so when you're sweating those mushrooms,

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-the flavour comes out. That is the sauce.

-Stuart?

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-Delicious. I love it.

-Great.

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You've got to say, a wonderful dish there

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from the very inspirational Michael Caines.

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Coming up, James serves up pan-fried lemon sole

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with a bean stew for Emma Bunton.

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But first, we're off to Croatia,

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where Rick Stein is tasting a fish stew

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in the beautiful coastal town of Split.

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

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that markets have become a bit of a tourist destination,

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

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Indeed, the range of produce

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probably hasn't changed very much since the war,

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and I'll bet these nettles came from the days

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when food was in very short supply.

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I remember, when I was young,

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

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A forgotten taste of early summer.

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Every time the director says to me,

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

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

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

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"What can I NOT talk about?"

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Cos there's always so much to talk about.

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

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and you can see these sort of agricultural...

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

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

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but also the people buying are so interesting.

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

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

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that looks like wild asparagus, but, actually,

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

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

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HE SPEAKS CROATIAN

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So, got that.

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Radishes - love 'em.

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This looks like either thistles or rocket.

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

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Just filled with enthusiasm.

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Sunny day. Every day, you have to eat.

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Every day, a market excites you.

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

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

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

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

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three enthusiastic cooks.

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

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something I've never heard of before.

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This takes a fair bit of cooking, but initially,

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

0:14:020:14:07

parsley root, chopped carrots, sweet paprika,

0:14:070:14:11

salt and pepper and chilli powder.

0:14:110:14:14

You simmer it for about an hour and a half,

0:14:140:14:18

and then some parsley.

0:14:180:14:20

Now, this is a dish of two halves.

0:14:200:14:22

First, the beans, and then the fish,

0:14:220:14:25

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

0:14:250:14:29

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

0:14:290:14:31

-and they had some lovely fish dishes there.

-Lucky you.

0:14:310:14:34

THEY LAUGH Yeah, I suppose you're right.

0:14:340:14:37

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

0:14:370:14:41

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

0:14:410:14:45

Croatian are more peasant, yeah?

0:14:450:14:48

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

0:14:480:14:53

-And from the heart.

-And from the heart, for sure.

0:14:530:14:55

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

0:14:550:14:58

It's a Mediterranean kind of kitchen cooking.

0:14:580:15:02

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

0:15:020:15:05

-of putting beans in a fish stew.

-It's a very unusual dish.

0:15:050:15:09

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

0:15:090:15:11

But that's what I'm always looking for

0:15:110:15:13

is dishes I've never come across before.

0:15:130:15:15

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

0:15:150:15:17

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

0:15:170:15:19

SHE LAUGHS Sounds a bit presumptuous of me.

0:15:190:15:22

Of course it'll work! SHE LAUGHS

0:15:220:15:25

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

0:15:260:15:29

-Great. Looks very fresh.

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

0:15:290:15:33

So, what have we got here, then?

0:15:330:15:34

-So, we have monkfish.

-Monkfish.

-Yeah.

0:15:340:15:38

-Sea bream.

-Sea bream, yeah.

-Scorpion fish.

0:15:380:15:42

-Rascasse?

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

0:15:420:15:44

-I think we call that rockling.

-I tried to google it, but...

-Is it rockling?

0:15:440:15:47

-It could be.

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

0:15:470:15:51

-Of course.

-THEY LAUGH

0:15:510:15:53

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

0:15:530:15:56

-Little bit exhausted.

-SHE LAUGHS

0:15:560:16:00

-So, how long will that cook for?

-One hour and 30 minutes...

0:16:000:16:03

-OK. Good, good.

-..approximately.

0:16:030:16:05

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

-Yes, of course!

0:16:050:16:08

This band suddenly turned up here in the alleyway,

0:16:110:16:15

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

0:16:150:16:19

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

0:16:190:16:23

# Now blue drag

0:16:230:16:25

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

0:16:250:16:30

She puts in quite a bit of white wine here.

0:16:300:16:33

# Rhythm, the rhythm, the rhythm

0:16:330:16:36

# Has got me into these peculiar days

0:16:360:16:39

# Rhythm, just rhythm, the rhythm

0:16:400:16:42

# Has brought me on to this mysterious grace

0:16:420:16:45

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

0:16:450:16:48

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

0:16:510:16:55

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

0:16:550:16:58

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

0:17:000:17:03

..because when we eat it,

0:17:040:17:06

-we can have trouble.

-SHE LAUGHS

0:17:060:17:09

There's lots of fish stews you...

0:17:100:17:12

-Yes, it's easy to eat.

-..the customer, are fiddling with.

0:17:120:17:15

-So, you're doing all the work.

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

0:17:150:17:18

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

0:17:180:17:21

-Yeah, I love being in the kitchen.

-Oh, you do?

0:17:210:17:23

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

0:17:230:17:25

-I was an officer there for ten years.

-Really?

0:17:250:17:28

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

0:17:280:17:32

# Blue drag. #

0:17:330:17:40

The fish stock's been strained.

0:17:400:17:42

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

0:17:420:17:46

I'm sure this is going to be delicious.

0:17:530:17:55

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

0:17:550:17:58

-Oh! It's lovely.

-Is it?

0:18:010:18:04

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

0:18:040:18:08

-Yeah!

-SHE LAUGHS

0:18:080:18:10

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

0:18:100:18:13

but it's really full of flavour.

0:18:130:18:15

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

0:18:150:18:18

-Yeah.

-But...

0:18:180:18:20

-Thank you.

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

0:18:200:18:22

-I already prepared some for you.

-Oh, red wine.

-Enjoy.

-It has to be.

0:18:220:18:25

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

0:18:250:18:28

It should. It should.

0:18:280:18:29

-Nazdravlje.

-Nazdravlje. Absolutely. Gosh!

0:18:290:18:32

-Well, thank you ever so much.

-Thank you. Thank you, really.

0:18:320:18:35

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

0:18:410:18:44

'Split's my kind of place.'

0:18:440:18:46

Great stuff, Rick.

0:18:510:18:52

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

0:18:520:18:55

kidney beans and borlotti beans with fish,

0:18:550:18:57

but they're a great, versatile ingredient

0:18:570:18:59

and can be used in lots of different ways.

0:18:590:19:00

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

0:19:000:19:03

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

0:19:030:19:06

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

0:19:060:19:09

We've got some lemon sole.

0:19:090:19:10

So, the difference between lemon sole and plaice -

0:19:100:19:12

-plaice is shaped more like a diamond.

-OK.

0:19:120:19:14

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

0:19:140:19:16

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

0:19:160:19:19

What are you going to say, James?

0:19:190:19:21

Hastings is the place where you get Dover sole.

0:19:210:19:23

-The best place for Dover sole.

-According to who?

-Me.

0:19:230:19:25

It is. THEY LAUGH

0:19:250:19:27

-What ARE you going on about?

-It is! It's beautiful fish.

0:19:270:19:30

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

0:19:300:19:32

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

0:19:320:19:34

So, it's really simple.

0:19:340:19:35

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

0:19:350:19:37

-So, a little bit of shallot.

-Are they?

-Yeah.

0:19:370:19:39

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

0:19:390:19:43

So, nice and thin.

0:19:430:19:44

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

0:19:470:19:50

All right? So, nice and finely chopped.

0:19:500:19:52

Then we've got some garlic,

0:19:520:19:53

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

0:19:530:19:56

with some chorizo, which is this stuff here,

0:19:560:19:58

um, which is the soft chorizo. Chorizo picante.

0:19:580:20:01

-Picante is the spicy one.

-Oh, I love this stuff.

0:20:010:20:04

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

0:20:040:20:06

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

0:20:060:20:08

and just allow that to cook gently.

0:20:080:20:10

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

0:20:100:20:12

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

-Oh, thank you.

0:20:120:20:15

We talked about it at the beginning of the show.

0:20:150:20:17

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

-Yes.

0:20:170:20:19

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

-Yeah.

0:20:190:20:22

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

0:20:220:20:26

Tell me about it, yeah.

0:20:260:20:28

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

0:20:280:20:32

what TV is on, is going to be on,

0:20:320:20:34

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

0:20:340:20:37

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

0:20:370:20:40

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

0:20:400:20:44

-So, half an hour.

-All over the channels.

0:20:440:20:46

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

-No, there's lots going on.

0:20:460:20:49

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

0:20:490:20:51

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

0:20:510:20:55

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

0:20:550:20:58

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

0:20:580:21:00

-Cos you want to revive nostalgia, as well.

-No, there's also...

0:21:000:21:03

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

0:21:030:21:05

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

0:21:050:21:07

I love a bit of nostalgia.

0:21:070:21:08

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

0:21:080:21:11

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

-Old shows? Oh, my goodness.

0:21:110:21:14

-Mine's definitely...

-Only Fools And Horses...

0:21:140:21:16

-Only Fools And Horses. Yeah, yeah.

-..is brilliant.

0:21:160:21:19

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

-Yeah.

0:21:190:21:22

-The greatest show of them all -

-Bullseye. Bullseye!

0:21:220:21:26

-Of course! It was brilliant.

-Yeah.

-But I love my team.

0:21:260:21:29

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

0:21:290:21:31

we've got Rufus Hound.

0:21:310:21:33

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

0:21:330:21:37

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

0:21:370:21:39

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

0:21:390:21:42

the arguments maybe on The Voice or on,

0:21:420:21:44

you know, ITV's Saturday Night Takeaway.

0:21:440:21:47

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

0:21:470:21:51

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

0:21:510:21:54

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

0:21:540:21:57

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

0:21:570:21:59

all five of you from the old Spice Girls days.

0:21:590:22:02

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

-20 years this year...

-20 years.

0:22:020:22:04

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

0:22:040:22:08

-It's gone very, very fast.

-Now, I did ask Galton this in rehearsals.

0:22:080:22:11

So, which was your favourite Spice Girl, Galton?

0:22:110:22:14

-Oh, how can I possibly say?

-Here we go.

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

0:22:140:22:17

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

0:22:170:22:20

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

0:22:200:22:23

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

-Aw!

-You are.

0:22:230:22:27

-I think he's fibbing.

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

0:22:270:22:29

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

0:22:290:22:31

-Great question.

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

0:22:310:22:35

I was too busy doing... THEY LAUGH

0:22:350:22:37

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

0:22:370:22:39

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

0:22:390:22:42

It was an incredible time and I feel very lucky

0:22:420:22:46

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

0:22:460:22:49

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

0:22:490:22:51

I think there's a whole new generation

0:22:510:22:52

listening to the Spice Girls, as well.

0:22:520:22:54

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

0:22:540:22:56

-Go on.

-So, flatfish has got four fillets.

0:22:560:22:58

-Round fish has got two fillets.

-Yeah.

0:22:580:23:00

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

0:23:000:23:02

It's on most flatfish.

0:23:020:23:04

-And you follow that line down the back there.

-Yeah.

0:23:040:23:06

And then, basically, just using a knife,

0:23:060:23:08

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

0:23:080:23:12

-Don't stop and start.

-Right, OK.

0:23:120:23:14

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

0:23:140:23:18

You've got this nice piece of fish.

0:23:180:23:20

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

0:23:200:23:23

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

0:23:230:23:27

-Monkfish, that kind of stuff?

-..monkfishy kind of... Yeah.

0:23:270:23:29

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

0:23:290:23:31

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

0:23:310:23:34

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

0:23:340:23:37

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

0:23:370:23:39

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

0:23:390:23:42

-Would you eat the roe?

-You can do, yeah, yeah.

0:23:420:23:46

Galton would have that on his menu for £47.

0:23:460:23:49

-THEY LAUGH

-What is this?

0:23:490:23:53

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

-He tries to. He tries to.

0:23:530:23:56

And then you wiggle the skin and

0:23:560:23:59

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

0:23:590:24:01

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

0:24:010:24:04

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

0:24:040:24:07

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

0:24:070:24:09

-The radio breakfast show.

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

0:24:090:24:12

I do love it. With Jamie Theakston.

0:24:120:24:13

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

0:24:130:24:16

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

0:24:160:24:19

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

-Yeah.

0:24:190:24:23

-..and TV every night.

-SHE LAUGHS

0:24:230:24:27

-Everyone will be sick of me!

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

0:24:270:24:29

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

0:24:290:24:31

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

0:24:310:24:34

But my boys are obviously my main priority.

0:24:340:24:36

As long as I can kind of work around them.

0:24:360:24:39

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

0:24:390:24:42

-We make it work. We make it work.

-He is.

0:24:420:24:44

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

-He loves fish.

0:24:440:24:46

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

0:24:460:24:49

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

0:24:490:24:53

-In fact...

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

0:24:530:24:56

It's going to be for five weeks.

0:24:560:24:58

-It's every night for half an hour.

-Right.

0:24:580:25:00

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

0:25:000:25:02

You know, before you watch anything,

0:25:020:25:03

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

-OK.

0:25:030:25:07

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

0:25:070:25:09

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

0:25:090:25:11

Can I give you a little tip, as well?

0:25:110:25:13

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

-Right.

0:25:130:25:17

-I'm obsessed with Tattoo Fixes.

-Why, have you got tattoos?

0:25:170:25:19

-No, no, no!

-Why?!

-I haven't got tattoos!

0:25:190:25:22

-No!

-Are you sure?

-No, I haven't! No.

0:25:220:25:25

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

0:25:250:25:27

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

0:25:270:25:29

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

0:25:290:25:31

-and people fix them and make them better.

-Yeah, it's an amazing programme.

0:25:310:25:34

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

-I've had tattoos.

-Have you?

0:25:340:25:37

You're saying I need to get mine fixed?

0:25:370:25:38

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

0:25:380:25:40

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

0:25:400:25:42

-Have you got tattoos, Emma?

-There's some dodgy ones.

0:25:420:25:45

-I have got tattoos.

-Have you?

-Yes.

0:25:450:25:47

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

0:25:470:25:50

-I like tattoos.

-Yeah, yeah, yeah.

0:25:500:25:52

-Yeah. Have you got...?

-No, no.

-Moving on to the bean stew...

-Sorry.

0:25:520:25:54

THEY LAUGH

0:25:540:25:56

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

0:25:560:25:58

The fish is cooking away nicely.

0:25:580:26:00

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

0:26:000:26:02

-We should do, really.

-Yeah, exactly.

0:26:020:26:04

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

0:26:040:26:08

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

0:26:090:26:12

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

0:26:120:26:15

And then you've got this amazing stew.

0:26:150:26:16

-I absolutely love chorizo, as well.

-We put in parsley.

0:26:160:26:19

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

-Yeah.

0:26:190:26:21

And then some black pepper.

0:26:210:26:23

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

-Yeah.

0:26:230:26:27

Got nothing else to do. Yeah. SHE LAUGHS

0:26:270:26:30

Right, look, the butter.

0:26:300:26:32

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

0:26:320:26:35

-Very nice.

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

0:26:350:26:37

Cos you're talking about one of my favourite characters

0:26:370:26:40

from television - the late, great Keith Floyd.

0:26:400:26:42

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

0:26:420:26:45

Absolutely. You should come on then and see us.

0:26:450:26:47

-I will definitely come on then, as well.

-We do have guests.

0:26:470:26:49

-We allow you to come on and have fun.

-Oh, thank you.

0:26:490:26:52

SHE LAUGHS Yeah, I've...

0:26:520:26:55

I feel very humble and very, very happy.

0:26:550:26:57

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

0:26:570:27:00

-Oh, wow!

-What?

0:27:000:27:02

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

0:27:020:27:05

-No way!

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

0:27:050:27:09

It smells like Oddbins. THEY LAUGH

0:27:090:27:13

It's brilliant. Brilliant.

0:27:130:27:15

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

0:27:150:27:21

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

0:27:210:27:25

over the top of that.

0:27:250:27:27

And you can be a bit fancy.

0:27:270:27:29

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

-Mm!

0:27:290:27:32

THEY LAUGH

0:27:320:27:35

-He's happy now.

-Yeah, I'm very happy.

0:27:350:27:37

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

0:27:370:27:40

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

-I mean, but it looks easy.

0:27:400:27:43

-Yeah, no, no.

-Is it easy?

-I'll leave the fish

0:27:430:27:44

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

0:27:440:27:46

Thank you very much.

0:27:460:27:48

-Right, tell me what you think.

-OK, OK.

-Nice and light.

0:27:480:27:51

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

0:27:530:27:55

Mm! I do like that.

0:27:580:28:00

-Happy with that?

-It's lovely, yeah.

-There you go.

0:28:000:28:02

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

0:28:070:28:11

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

0:28:110:28:15

from the Sunday Kitchen archives.

0:28:150:28:16

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

0:28:160:28:19

Up next, the mighty Martin Blunos with his magnificent moustache

0:28:190:28:23

cooks up a scrumptious collar of bacon.

0:28:230:28:26

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

0:28:260:28:29

heading off to earn two Michelin stars of his own.

0:28:290:28:31

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

0:28:310:28:34

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

0:28:340:28:38

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

-Thank you.

0:28:380:28:41

This dish is in contrast to John's dish.

0:28:410:28:44

It's basically the opposite, really.

0:28:440:28:46

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

0:28:460:28:49

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

-OK. So, what are we cooking?

0:28:490:28:54

We are doing a collar of boiled bacon with veggies

0:28:540:28:57

-and parsley dumplings.

-OK.

0:28:570:28:59

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

0:28:590:29:02

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

0:29:020:29:04

-a little bit of peppercorns and butter.

-Dumplings as well.

0:29:040:29:07

Dumplings. Parsley sauce with ham is a classic.

0:29:070:29:10

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

-OK.

0:29:100:29:13

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

0:29:130:29:14

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

0:29:140:29:17

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

-Oh, right!

0:29:170:29:21

-Well, you asked. You asked.

-Bristol!

0:29:210:29:24

It's the collar. This is the collar.

0:29:240:29:25

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

0:29:250:29:28

It's got a lot of sinews to it.

0:29:280:29:31

It's halfway between back and streaky bacon.

0:29:310:29:34

It's that half and half.

0:29:340:29:35

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

0:29:350:29:38

that give it much more flavour.

0:29:380:29:40

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

0:29:400:29:43

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

-OK.

0:29:430:29:47

Right, so, first thing is...

0:29:470:29:49

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

0:29:490:29:52

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

0:29:520:29:56

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

0:29:560:29:58

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

-Yeah.

0:29:580:30:02

You soak it overnight in a big bucket of water.

0:30:020:30:04

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

0:30:040:30:06

stop the cats or whatever getting into it.

0:30:060:30:08

In this weather, it'll do that.

0:30:080:30:09

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

0:30:090:30:12

get the cure out of it.

0:30:120:30:13

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

0:30:130:30:16

We're going to pop into that...

0:30:160:30:17

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

0:30:170:30:20

A bottle of cider, all right?

0:30:200:30:23

-Good old West Country ingredient there.

-Yeah.

0:30:230:30:27

And as it's all from that manor,

0:30:270:30:29

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

0:30:290:30:32

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

0:30:320:30:36

Now, top that up with water.

0:30:360:30:38

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

0:30:380:30:41

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

0:30:410:30:45

The thing here is the time.

0:30:450:30:48

I'm just washing my hands.

0:30:480:30:49

You want to make sure that you put the point of

0:30:490:30:51

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

0:30:510:30:52

So you just gently simmer it on the stove.

0:30:520:30:54

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

0:30:540:30:57

It comes out like this.

0:30:570:30:58

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

0:30:580:31:01

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

0:31:010:31:05

-Yeah.

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

0:31:050:31:09

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

0:31:090:31:12

-Butchers will sell it.

-Yeah.

0:31:120:31:13

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

0:31:130:31:16

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

0:31:160:31:18

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

0:31:180:31:22

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

0:31:220:31:24

cos they're not making enough money from it.

0:31:240:31:26

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

0:31:260:31:28

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

0:31:280:31:31

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

0:31:310:31:35

little bit of fat from the top.

0:31:350:31:37

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

0:31:370:31:39

the collars and stuff like that?

0:31:390:31:41

Yeah, absolutely. I think the same principle

0:31:410:31:44

matters when you're cooking muscle groups that have been

0:31:440:31:47

working a lot more. Exactly what Martin said.

0:31:470:31:49

You know, just needs a bit longer,

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

0:31:500:31:53

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

0:31:530:31:56

That's why it's tough.

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

0:31:580:32:00

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

0:32:000:32:03

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

-Mascara!

0:32:030:32:07

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

0:32:070:32:10

-OK.

-Get rid of that.

0:32:100:32:12

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

0:32:120:32:15

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

0:32:150:32:17

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

0:32:170:32:20

-I'll turn that up.

-Lovely.

0:32:200:32:22

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

0:32:220:32:24

White peppercorns and whole peeled

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garlic and we're going to put

0:32:250:32:27

the whole shallots in as well.

0:32:270:32:28

-Maybe not that one.

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

0:32:280:32:31

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

0:32:310:32:34

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

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

0:32:370:32:40

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

0:32:400:32:43

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

0:32:430:32:46

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

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and bits and pieces. But this pub?

0:32:490:32:51

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

0:32:510:32:54

-Yeah.

-Great pub.

0:32:540:32:56

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

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

0:32:580:33:01

dumplings because of the weather!

0:33:010:33:02

Cost you 36 quid, mind!

0:33:020:33:04

-No, I'm only joking.

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

0:33:060:33:09

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

0:33:090:33:12

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

0:33:120:33:14

It's a pub with real food.

0:33:140:33:15

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

-OK.

0:33:150:33:18

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

0:33:180:33:21

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

0:33:210:33:24

-So it's like double cooking it?

-Double cooking it. It's a pot roast

0:33:240:33:27

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

0:33:270:33:29

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

0:33:290:33:31

So we put some of that cooking liquor in.

0:33:310:33:33

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

0:33:330:33:35

a bit to sort of draw the flavour out.

0:33:350:33:37

Then it finishes cooking the meat.

0:33:370:33:38

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

0:33:380:33:41

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

0:33:410:33:43

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

0:33:430:33:45

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

0:33:450:33:48

-Right, next stage...

-I've got some parsley.

0:33:480:33:51

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

0:33:510:33:53

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

0:33:530:33:56

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

0:33:560:33:58

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

-Beef suet?

0:33:580:34:01

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

-Not really, no.

0:34:010:34:05

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

0:34:070:34:10

use a bit of veg suet.

0:34:100:34:12

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

0:34:120:34:14

Suet, of course, comes from around the kidneys,

0:34:140:34:16

-the fat around the kidneys.

-That's it, yeah.

0:34:160:34:18

A little bit of salt and pepper.

0:34:180:34:20

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

0:34:200:34:22

This is just to replace our parsley sauce.

0:34:220:34:24

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

0:34:240:34:27

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

0:34:270:34:31

-In there?

-Yeah, lovely.

0:34:310:34:33

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

0:34:330:34:35

from the pork.

0:34:350:34:37

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

0:34:370:34:40

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

0:34:400:34:43

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

0:34:430:34:48

very quickly and then draw a lot of fluid in.

0:34:480:34:51

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

0:34:510:34:53

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

0:34:530:34:58

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

0:34:580:35:00

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

0:35:000:35:03

So you can do everything well in advance.

0:35:030:35:05

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

0:35:050:35:07

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

-LAUGHTER

0:35:070:35:11

Well, not ploughing a field but writing a book.

0:35:110:35:13

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

-Yeah, on Baltic food.

0:35:130:35:15

My mum and dad are from Latvia.

0:35:150:35:18

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

0:35:180:35:22

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

0:35:220:35:24

So my research and that is much easier to do.

0:35:240:35:27

What is the essence of that type of food?

0:35:270:35:29

Well, it's very...

0:35:290:35:30

Peasant food, country cooking, that sort of thing?

0:35:300:35:33

Yeah, I think that's the thing.

0:35:330:35:34

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

0:35:340:35:37

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

0:35:370:35:39

-Don't upset your mother.

-No, absolutely. Anyway, dumplings,

0:35:390:35:42

they go into that mixture about 15 minutes from cooking.

0:35:420:35:45

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

-The finished article.

0:35:450:35:47

-..our finished article.

-Look at that!

0:35:470:35:50

Let's just get this all cleaned off.

0:35:500:35:51

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

0:35:510:35:53

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

0:35:530:35:55

Looks delicious.

0:35:550:35:58

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

0:35:580:36:02

I'll just pop that on the side.

0:36:020:36:04

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

-Big spoon?

0:36:040:36:07

Yeah, lovely.

0:36:070:36:09

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

0:36:090:36:13

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

0:36:130:36:17

Don't forget the carrots on the bias.

0:36:170:36:19

-Yeah, sorry.

-LAUGHTER

0:36:190:36:22

I did that bit.

0:36:220:36:24

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

0:36:240:36:27

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

-Look at that.

0:36:270:36:32

And I'm just going to lay those on.

0:36:320:36:34

-OK.

-Proper veg. Look at that.

0:36:340:36:37

And then a couple of these lovely, fat dumplings.

0:36:370:36:39

Extra dumplings, please! Extra dumplings!

0:36:390:36:42

Extra dumplings.

0:36:420:36:43

-Squeeze the muscle in there, Martin.

-LAUGHTER

0:36:430:36:47

-She won't notice.

-You're getting an order here.

-Yeah!

0:36:470:36:49

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

0:36:490:36:54

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

0:36:540:36:57

-a nice bit of the juice over.

-And a dollop of mustard on the side.

0:36:570:37:00

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

0:37:000:37:02

So remind us what that is again.

0:37:020:37:05

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

0:37:050:37:08

Easy as that.

0:37:080:37:10

APPLAUSE

0:37:140:37:15

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

0:37:150:37:18

I'm not playing these games any more.

0:37:180:37:20

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

0:37:200:37:23

-Yum!

-Dive in.

-Oh, I love this!

-Really hearty.

0:37:230:37:27

Do you like your dumplings?

0:37:270:37:29

I love dumplings, yeah!

0:37:290:37:31

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

-Straight in there!

0:37:310:37:33

Absolutely, yeah!

0:37:330:37:36

Comforting, warm, cheap.

0:37:360:37:39

That is absolutely delicious!

0:37:390:37:41

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

0:37:410:37:43

It's worth searching out.

0:37:430:37:44

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

0:37:440:37:47

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

0:37:520:37:54

Perfect for these cold winter nights.

0:37:540:37:57

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

0:37:570:38:00

Show us how it's done, Keith.

0:38:000:38:02

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

0:38:280:38:31

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

0:38:310:38:34

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

0:38:340:38:36

I'm tired and all the rest of it.

0:38:360:38:38

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

0:38:380:38:40

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

0:38:400:38:43

cuddly dolls, there aren't policemen's helmets

0:38:430:38:45

and stuff like that. There are real things.

0:38:450:38:46

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

0:38:460:38:49

There are beautiful clams, plump prawns,

0:38:490:38:52

super succulent oysters and fat crab legs.

0:38:520:38:55

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

0:38:550:38:58

Imagine it in Heathrow or somewhere,

0:38:580:38:59

policemen and truncheons and Union Jack shorts and stuff like

0:38:590:39:02

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

0:39:020:39:04

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

0:39:040:39:06

-HE TRIPS OVER HIS WORDS

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

0:39:060:39:09

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

0:39:090:39:11

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

0:39:110:39:13

"Hello, welcome to Florida," or

0:39:130:39:15

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

0:39:150:39:18

HE HUMS ALONG TO RADIO

0:39:230:39:27

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

0:39:270:39:31

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

0:39:310:39:35

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

0:39:350:39:37

a network golden oldies radio station like Z93 here

0:39:370:39:41

is going to make a fortune!

0:39:410:39:44

This is all part of the American dream.

0:39:440:39:46

This is all part of Floyd's American Pie.

0:39:460:39:48

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

0:39:480:39:51

ice-making machine, stove.

0:39:510:39:52

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

0:39:520:39:56

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

0:39:560:39:59

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

0:39:590:40:02

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

0:40:020:40:04

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

0:40:040:40:07

Free to go, free to cook.

0:40:070:40:08

# Bodies in the sand

0:40:120:40:15

# Tropical drink melting in your hand

0:40:160:40:20

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

0:40:200:40:27

# Down in Kokomo Aruba, Jamaica... #

0:40:270:40:29

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

0:40:290:40:33

Rednecked, bullwhip-cracking alligator hunters earned

0:40:330:40:36

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

0:40:360:40:39

there on holiday.

0:40:390:40:40

Times have changed and Florida, the Sunshine State,

0:40:400:40:43

rich in fruit, limes, oranges and vegetables and fish

0:40:430:40:46

and bars that serve cocktails in plastic buckets,

0:40:460:40:49

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

0:40:490:40:52

The locals call them snowbirds.

0:40:520:40:54

This is the quick spot for the architecture sketch.

0:40:590:41:02

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

0:41:020:41:05

But with its sandy beaches and the warm Gulf Stream,

0:41:050:41:08

it's a great place for a healthy holiday.

0:41:080:41:10

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

0:41:100:41:14

grow in sun-kissed contentment.

0:41:140:41:16

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

0:41:160:41:19

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

0:41:190:41:22

if you can tolerate the polite hard sell from bartenders and

0:41:220:41:24

waitresses, that is.

0:41:240:41:26

-Don't you agree?

-HE SWALLOWS HARD

0:41:260:41:28

It's really good. Anyway, listen,

0:41:370:41:39

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

0:41:390:41:42

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

0:41:420:41:45

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

0:41:450:41:48

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

0:41:480:41:52

I have people out back, as we say.

0:41:520:41:53

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

0:41:530:41:56

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

0:41:560:41:58

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

0:41:580:42:00

Because this is Florida, this is the Sunshine State,

0:42:000:42:04

I know nothing about it, never been here before,

0:42:040:42:06

so I bought a cookery book.

0:42:060:42:07

The cookery book said things like fried chicken and limes.

0:42:070:42:10

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

0:42:100:42:12

baste it in flour and fry it or something.

0:42:120:42:15

It didn't seem exactly brilliant,

0:42:150:42:16

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

0:42:160:42:20

recipe I found in the Floridian cookbook and decided to

0:42:200:42:23

produce this particular dish - chicken with limes.

0:42:230:42:26

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

0:42:260:42:28

Starting with the chicken. OK?

0:42:280:42:30

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

0:42:300:42:33

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

0:42:330:42:36

And quite a lot of salt, by the way.

0:42:360:42:38

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

0:42:380:42:41

and some garlic and some saffron.

0:42:410:42:44

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

0:42:440:42:46

A football team or something.

0:42:460:42:48

..freshly squeezed lime juice,

0:42:480:42:49

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

0:42:490:42:52

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

0:42:520:42:54

Pepper and salt and stuff like that.

0:42:540:42:56

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

0:42:560:43:00

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

0:43:000:43:02

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

0:43:020:43:06

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

0:43:060:43:10

Very sweet and succulent, they are.

0:43:100:43:12

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

0:43:120:43:15

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

0:43:150:43:17

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

0:43:170:43:21

I've got some ordinary flour and some cornmeal.

0:43:210:43:24

Cornflour and cornmeal are a very important part of American

0:43:240:43:26

cookery, as far as I can understand.

0:43:260:43:28

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

0:43:280:43:31

along because this is my first time in America.

0:43:310:43:34

Lovely pineapple, lovely limes,

0:43:340:43:37

and a mixture of wild brown and white rice.

0:43:370:43:41

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

0:43:410:43:43

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

0:43:430:43:45

my little fillets of chicken, nicely marinated in

0:43:450:43:49

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

0:43:490:43:53

And straight into the pan to fry.

0:43:530:43:56

Another one.

0:43:570:43:58

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

0:44:010:44:03

And we'll do a third one.

0:44:050:44:06

OK.

0:44:090:44:10

Right, swivel those around a second.

0:44:100:44:13

This is the kind of pan that you could make

0:44:130:44:14

a paella for 400 people in.

0:44:140:44:16

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

0:44:160:44:19

their little hols in the old whatever these things are.

0:44:190:44:21

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

0:44:210:44:25

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

0:44:250:44:29

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

0:44:290:44:33

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

0:44:330:44:35

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

0:44:350:44:38

and some pineapple and stew it.

0:44:380:44:39

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

0:44:390:44:42

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

0:44:420:44:45

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

0:44:450:44:48

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

0:44:490:44:51

SIZZLING

0:44:520:44:56

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

0:44:560:44:59

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

0:44:590:45:02

It's absolutely extraordinary, isn't it?

0:45:020:45:03

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

-FIRE ALARM WAILS

0:45:030:45:06

That's brilliant.

0:45:060:45:07

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

0:45:070:45:12

Hence the alarm. No problem.

0:45:120:45:14

SMASHING

0:45:140:45:17

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

0:45:170:45:21

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

0:45:210:45:25

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

0:45:250:45:28

lovely, fresh lime juice.

0:45:280:45:31

So, we put that in. Like that.

0:45:310:45:34

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

0:45:350:45:39

which is genuinely, genuinely fresh.

0:45:390:45:42

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

0:45:420:45:45

It is Florida sunshine cos this is sunshine...

0:45:450:45:47

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

0:45:470:45:52

fishing boats and big cars and stuff,

0:45:520:45:53

it is a little bit like Provence.

0:45:530:45:55

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

0:45:550:46:01

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

0:46:010:46:03

And they have got these fabulous fruits and big fish and

0:46:030:46:06

vegetables and stuff like that.

0:46:060:46:08

It does actually reflect in the cooking.

0:46:080:46:10

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

0:46:100:46:13

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

0:46:130:46:17

Anyway, enough of my philosophy.

0:46:170:46:19

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

0:46:190:46:26

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

0:46:260:46:31

and de-pipped tomatoes, right?

0:46:310:46:35

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

0:46:350:46:39

And they like their things quite spicy here,

0:46:390:46:41

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

0:46:410:46:45

We let that bubble away for a while.

0:46:450:46:47

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

0:46:470:46:50

beer, some American beer, you know?

0:46:500:46:53

We are not in Milwaukee,

0:46:530:46:54

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

0:46:540:46:56

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

0:46:560:46:59

Anyway, so we put a little beer in there,

0:46:590:47:03

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

0:47:030:47:06

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

0:47:060:47:09

especially not in a mobile home.

0:47:090:47:11

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

0:47:110:47:15

about 20 minutes until the pineapples are softened and

0:47:150:47:19

cooked, till the tomato is good,

0:47:190:47:22

until the sauce there is reduced.

0:47:220:47:23

And then we have to go to a second phase.

0:47:230:47:26

So, faster than a wave can break,

0:47:300:47:32

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

0:47:320:47:35

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

0:47:350:47:38

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

0:47:400:47:44

things. I mean, I'm much more involved

0:47:440:47:46

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

0:47:460:47:49

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

0:47:490:47:52

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

0:47:520:47:54

to the St Petersburg area and stuff like that.

0:47:540:47:56

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

0:47:560:48:00

with these raisins going on top,

0:48:000:48:01

by the way, Salvador would have perhaps...

0:48:010:48:04

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

0:48:040:48:07

the sentiment of trying to make a sunshine dish.

0:48:070:48:10

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

0:48:100:48:15

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

0:48:150:48:18

But the problem is now,

0:48:180:48:19

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

0:48:190:48:23

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

0:48:230:48:25

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

0:48:250:48:29

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

0:48:310:48:35

-All right.

-There's a knife and a fork.

0:48:350:48:38

Listen, I tried to make it from Floridian ingredients.

0:48:380:48:41

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

0:48:410:48:45

but anyway,

0:48:450:48:47

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

0:48:470:48:51

a big problem?

0:48:510:48:52

I think surviving with some type of honour

0:48:550:48:59

and some type of dignity is a problem.

0:48:590:49:01

When you talk about survival,

0:49:030:49:05

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

0:49:050:49:08

That's what I look for for everyone.

0:49:080:49:11

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

0:49:120:49:16

..almost all of them are Vietnam vets.

0:49:170:49:20

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

0:49:200:49:24

primarily because of the way we relate to each other.

0:49:240:49:27

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

0:49:270:49:29

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

0:49:290:49:32

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

0:49:320:49:35

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

0:49:350:49:39

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

0:49:390:49:42

Everything was done, the texture and everything was fine,

0:49:420:49:45

just a little bit too much lime.

0:49:450:49:48

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

0:49:480:49:51

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

0:49:510:49:55

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

0:49:550:49:58

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

0:49:580:50:00

Here, too much lime.

0:50:000:50:02

The best time to fish for grouper, so the guidebooks

0:50:120:50:15

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

0:50:150:50:19

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

0:50:190:50:21

I only wish we had read that particular book before

0:50:210:50:23

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

0:50:230:50:26

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

0:50:260:50:30

That might have been me imagining things.

0:50:370:50:40

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

0:50:400:50:42

you start to imagine the odd thing.

0:50:420:50:45

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

0:50:450:50:47

but it hasn't affected me,

0:50:470:50:50

which is just as well with all these damned hedgehogs.

0:50:500:50:52

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

0:50:520:50:55

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

0:50:550:50:59

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

0:50:590:51:02

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

0:51:020:51:06

We do have one good pirate.

0:51:060:51:08

I haven't heard anything about him lately,

0:51:080:51:10

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

0:51:100:51:13

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

0:51:130:51:16

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

0:51:160:51:19

which is the largest ranch in the world.

0:51:190:51:21

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

0:51:210:51:23

So that's a good pirate.

0:51:230:51:25

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

0:51:250:51:29

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

0:51:310:51:33

-So this is a 3.5lb grouper, Jack.

-HE LAUGHS

0:51:330:51:36

-OK!

-HE LAUGHS

0:51:360:51:39

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

0:51:390:51:41

Fighting like another little snapper.

0:51:430:51:45

Follow the line up.

0:51:470:51:50

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

0:51:500:51:52

-A little grouper.

-A little one.

-This is a little one?

0:51:520:51:56

-That's a little one.

-But it is a real one.

-Yes, it is.

0:51:560:51:58

Because we had to abandon trawling.

0:51:580:52:00

And Jack whacked on the live bait.

0:52:000:52:03

Found out why they weren't hitting.

0:52:030:52:05

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

0:52:050:52:07

-Well.

-Should we do that again?

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

0:52:070:52:11

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

0:52:110:52:13

in the...live well here.

0:52:130:52:14

-We have at least lunch.

-Yes, we do.

0:52:140:52:16

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

0:52:160:52:19

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

-Here we go.

0:52:190:52:22

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

0:52:260:52:29

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

0:52:290:52:32

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

0:52:320:52:35

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

0:52:350:52:37

Hemingway would have been totally proud of us,

0:52:370:52:39

so in search of another legend,

0:52:390:52:41

Zelda and Scott Fitzgerald, I checked into their former

0:52:410:52:43

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

0:52:430:52:47

for another cooking sketch with my latest, latest chum,

0:52:470:52:51

Jean-Louis Chalet.

0:52:510:52:52

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

0:52:520:52:55

freshly caught red snapper.

0:52:550:52:56

All right, for some vegetables.

0:52:580:53:01

What are we going to improvise today for vegetables?

0:53:010:53:03

I have a nice julienne of these mixed veg.

0:53:030:53:07

Is there a place for improvisation in the American kitchen?

0:53:070:53:10

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

0:53:100:53:12

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

0:53:120:53:15

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

0:53:150:53:18

Well, yes, you must improvise.

0:53:180:53:19

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

0:53:190:53:22

you must know the practical side, of course.

0:53:220:53:24

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

0:53:240:53:28

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

0:53:280:53:32

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

0:53:320:53:35

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

0:53:350:53:38

What have we got in there in our improvisation sauce?

0:53:380:53:40

Shiitake mushrooms, you have a julienne of bell peppers,

0:53:400:53:42

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

0:53:420:53:45

Hey, listen, this is an international programme.

0:53:450:53:47

-What are enokis?

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

0:53:470:53:51

Enokis are actually these right here. Delightful, delightful.

0:53:510:53:55

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

0:53:550:53:58

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

-Exactly. Exactly.

0:53:580:54:02

Now we grow them on the West Coast now.

0:54:020:54:03

-Brilliant. Where does the caviar come in?

-In the sauce.

0:54:030:54:06

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

-Oh, sure, sure.

0:54:060:54:09

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

0:54:090:54:11

Beluga caviar. Sorry, Clive.

0:54:110:54:12

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

0:54:120:54:15

it here by the kilo. By the hundred weight.

0:54:150:54:17

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

0:54:170:54:19

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

0:54:190:54:23

Here we are, nice beluga caviar.

0:54:230:54:25

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

0:54:280:54:31

I myself, I love caviar and champagne.

0:54:310:54:34

-It is your birthday.

-It is my birthday.

0:54:340:54:36

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

0:54:380:54:42

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

0:54:440:54:47

which is an outstanding quality of fish.

0:54:470:54:50

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

0:54:530:54:57

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

0:54:570:55:00

-to let the sweat...

-Get the fat off.

-Get the sweat off.

0:55:000:55:04

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

0:55:040:55:08

It's a typical unleaded American dish.

0:55:080:55:10

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

0:55:100:55:14

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

0:55:140:55:18

-Hey, that's good.

-All right.

0:55:180:55:20

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

0:55:200:55:23

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

0:55:230:55:28

Very interesting and much sought-after by the wealthy

0:55:290:55:32

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

0:55:320:55:34

What an absolute treasure.

0:55:380:55:40

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

0:55:400:55:43

recipes from the Saturday Kitchen archives.

0:55:430:55:45

Still to come on today's show,

0:55:450:55:47

Atul Kochhar takes on Jun Tanaka in the omelette challenge

0:55:470:55:50

and with Jun currently in third place,

0:55:500:55:52

that's a tough challenge for Atul.

0:55:520:55:54

Does he have what it takes?

0:55:540:55:55

Anna Jones delivers a healthy, sweet treat.

0:55:550:55:58

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

0:55:580:56:02

And American actress Rashida Jones

0:56:020:56:04

faces a food heaven or a food hell.

0:56:040:56:07

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

0:56:070:56:09

chocolate sauce, banana fritters and ice cream?

0:56:090:56:11

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

0:56:110:56:15

spicy pecans?

0:56:150:56:17

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

0:56:170:56:20

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

0:56:200:56:23

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

0:56:230:56:28

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

0:56:290:56:34

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

-Hello, James.

0:56:340:56:36

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

0:56:360:56:39

-Yeah.

-Tell us about this, then.

-Well, we're going to crack on

0:56:390:56:41

-straightaway.

-You want me to get the potatoes on here.

0:56:410:56:43

So what potatoes are you using for this one?

0:56:430:56:45

Desiree. Desiree potatoes, good for mash.

0:56:450:56:48

Literally loads of salt.

0:56:480:56:51

Yeah, loads of salt.

0:56:510:56:52

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

0:56:520:56:56

the potatoes, you get a firmer mash.

0:56:560:56:58

Right.

0:56:580:56:59

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

0:56:590:57:02

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

0:57:020:57:05

Gnocchi is a great word because it's got a silent G,

0:57:050:57:08

-so a lot of people call them g-no-chi.

-Right.

0:57:080:57:11

And this is, I mean, it's a classic,

0:57:110:57:15

based on a classic Italian dish, I suppose, this one as well.

0:57:150:57:18

I believe so, yeah. I mean, you know, it's...

0:57:180:57:20

Gnocchi is a staple diet in any Italian home and what you choose

0:57:200:57:24

to put with it is, obviously, entirely up to the individual.

0:57:240:57:26

But, you know, frying some sausage meat

0:57:260:57:28

is one of the easiest things to do.

0:57:280:57:30

As soon as you've taken the meat out of the sausages,

0:57:300:57:32

you sort of work it with a...

0:57:320:57:35

-I'll move that out of the way.

-..with a fork.

-Yeah.

0:57:350:57:37

So we get the sausage meat...

0:57:370:57:39

You could just mince some pork if you wanted to, but you are

0:57:390:57:42

more likely to have sausages in your fridge then minced pork.

0:57:420:57:46

I talked to Simon about his career.

0:57:460:57:49

Your career, you've managed to work in some of the UK's great,

0:57:490:57:53

classic restaurants. Particularly in the late '80s, early '90s.

0:57:530:57:59

Places like Harveys, places like that.

0:57:590:58:03

Being in the right place at the right time, really.

0:58:030:58:07

I am old enough to have worked in those places and back in '88,

0:58:070:58:11

'89, working at Harveys,

0:58:110:58:13

alongside the likes of a young Gordon Ramsay

0:58:130:58:17

and under the direction of Marco,

0:58:170:58:19

who was a man on a mission at the time.

0:58:190:58:22

We learnt a lot from him.

0:58:220:58:24

He was a very, very creative man. He is a genius.

0:58:240:58:28

I'm going to add some shallots and garlic and some chilli flakes

0:58:280:58:31

to my pork that is frying off.

0:58:310:58:33

Chilli is entirely up to the individual.

0:58:330:58:36

In rehearsal, I think it was a little bit spicy

0:58:360:58:38

but I quite liked it.

0:58:380:58:39

I think with the lemon at the end it certainly works, though.

0:58:390:58:43

You thought it was a bit spicy, Simon.

0:58:430:58:45

It had a bit of a kick to it, yeah.

0:58:450:58:47

-You've got to know it's there, haven't you?

-Can I ask what that is?

0:58:470:58:51

-Is that just a different type of masher?

-This is a potato ricer.

0:58:510:58:56

If you want to make mashed potato, this is the thing that you need.

0:58:560:58:59

-Oh.

-One of these.

0:58:590:59:01

You can have something like that or you can get little round ones.

0:59:010:59:03

But you've got to have something like that to make gnocchi.

0:59:030:59:06

It's called a mouli or a potato ricer.

0:59:060:59:08

This is a potato ricer to make the little gnocchi.

0:59:080:59:10

It is something that you should definitely have if you want

0:59:100:59:13

to make really good mashed potato.

0:59:130:59:15

All you do now is add butter and cream to this and it'll

0:59:150:59:17

-be lovely and smooth.

-Ooh.

0:59:170:59:18

Parmesan cheese to make gnocchi, I am putting in an egg

0:59:180:59:21

and a little bit of flour and some salt and pepper in there as well.

0:59:210:59:24

A lot of people when they make gnocchi,

0:59:240:59:26

you can flavour gnocchi with all sorts of herbs or you could

0:59:260:59:29

put a puree in there, like pumpkin puree, but I'm more of

0:59:290:59:32

a sort of purist when it comes to things like that.

0:59:320:59:35

I like my gnocchi potato, a little bit of Parmesan,

0:59:350:59:37

egg, salt and serve it with something.

0:59:370:59:40

I would rather it be on it than in it.

0:59:400:59:44

I put the sausage through the gnocchi. We use the hogs pudding.

0:59:440:59:47

-Is that the white pudding?

-Yes, it is like a white pudding.

0:59:470:59:50

It's got pearl barley through it, herbs, cooked pork and that goes

0:59:500:59:53

through the gnocchi and we cook and roast it and serve it with sea bass.

0:59:530:59:56

-Lovely.

-It is so versatile.

0:59:560:59:58

-And it freezes well.

-The thing is with a gnocchi,

1:00:001:00:03

you can have the mashed potato and the gnocchi just there.

1:00:031:00:06

You can make it with mash from the day before or something,

1:00:061:00:10

so it hasn't got to be made fresh.

1:00:101:00:12

You can have it from the day before and just make the sauce up

1:00:121:00:16

to go with it.

1:00:161:00:18

That's the pork.

1:00:181:00:19

As you can see, the pork meat is nice and crispy,

1:00:191:00:21

lots of flavour on there with the shallot, the garlic.

1:00:211:00:24

We'll add a bit of parsley to that.

1:00:241:00:26

Then we are going to put some stock in,

1:00:261:00:28

we've got some chicken stock there.

1:00:281:00:29

The Hardwick is still taking loads of your time because you've

1:00:291:00:32

got bedrooms as well.

1:00:321:00:33

Eight bedrooms. Eight double rooms. It's going very well.

1:00:331:00:36

Obviously flat-out at the weekends and we're picking up lots of

1:00:361:00:40

business during the week now. Lots of corporate business.

1:00:401:00:43

-It works very well for us.

-On top of that, you have been helping me.

1:00:431:00:48

This hospital job that I have let myself in for,

1:00:481:00:51

you have been kindly helping me.

1:00:511:00:54

Stephen is doing an amazing job. I sent him to your local hospital.

1:00:541:00:58

-Nevill Hall.

-Local hospital to help out there,

1:00:581:01:01

-but it is a whole new series which goes out next week.

-Monday.

1:01:011:01:06

-9:15 in the morning.

-It was great.

1:01:061:01:09

It was a really good insight into how a hospital operates in

1:01:091:01:13

a catering facility and when you think about the people they

1:01:131:01:16

have to feed at the same time, it is a logistical nightmare.

1:01:161:01:20

Nevill Hall, I can only speak highly of what we saw there.

1:01:201:01:24

-It was incredible.

-Amazing job, yeah.

-Very efficient, lovely staff.

1:01:241:01:29

So that is the chicken stock just reducing down.

1:01:311:01:34

I missed that, what have we got? Have you got shallots in there?

1:01:341:01:37

Shallots, garlic, chilli and parsley.

1:01:371:01:38

I'm going to add a few capers now. I love capers.

1:01:381:01:40

-Can't get enough of capers. It adds a nice acidity to it.

-Right.

1:01:401:01:44

Then the radicchio that you put on there, this is quite bitter,

1:01:441:01:47

but it is a great way to cook it, just char-grilled.

1:01:471:01:49

I am not a big salad fan. I am a salad dodger, to be honest with you.

1:01:491:01:52

But if you cook it,

1:01:521:01:54

it's got a nice bitter flavour and if you serve something nice

1:01:541:01:56

with it, I'll eat any salad as long as it's got something nice with it.

1:01:561:01:59

Just plain salad just doesn't appeal to me.

1:01:591:02:01

As soon as you start putting something on it, happy days.

1:02:011:02:05

-Right.

-I'm just going to do a few breadcrumbs just to...

1:02:051:02:08

-Can I put that one in there for you?

-Yeah.

-And I'll have that one.

1:02:081:02:12

You can add a splash of cream to that.

1:02:121:02:15

This is kind of, the sausage and the breadcrumbs,

1:02:151:02:18

it is a classic French dish, that cassoulet sort of stuff.

1:02:181:02:22

It is texture, isn't it? It makes food a bit more interesting.

1:02:221:02:25

We've got some lemon zest again, a nice bit of flavour just

1:02:251:02:29

gives it a nice zestiness, makes it more tasty.

1:02:291:02:32

Food that passes over your taste buds

1:02:321:02:34

needs to stimulate your taste buds

1:02:341:02:36

as opposed to being stealth food which passes over undetected.

1:02:361:02:38

When you are hungry,

1:02:381:02:39

and you need something to fill you up, I don't see the point of that.

1:02:391:02:42

-You used a bit of chilli flakes in there?

-Yeah.

1:02:421:02:46

I like that little bit of heat.

1:02:461:02:49

And then the breadcrumbs just get toasted off.

1:02:491:02:52

Put some breadcrumbs in there now. Any old bread.

1:02:521:02:55

You can get some nice sourdough which makes nice breadcrumbs.

1:02:551:02:59

-We'll turn this radicchio over.

-That's as quick and easy as that?

1:02:591:03:05

Just to cook the gnocchi that we've got there as well. Nice and simple.

1:03:051:03:09

And, of course,

1:03:091:03:12

in your neck of the woods, you've got this amazing food festival which

1:03:121:03:15

I still haven't managed to get to but a lot of people talk about it.

1:03:151:03:18

You should.

1:03:181:03:20

The Abergavenny Food Festival is the premier food festival in Wales

1:03:201:03:23

and definitely up there with the best in the UK.

1:03:231:03:25

-This is September time.

-This year it is the 21st and 22nd of September.

1:03:251:03:31

Right.

1:03:311:03:33

I can only remember that because I'm doing

1:03:331:03:36

a dinner at the Hardwick on the 20th and it's

1:03:361:03:39

going to be myself and five chefs all cooking a course for

1:03:391:03:42

a gala dinner at the Hardwick on the Friday, which we're just about

1:03:421:03:46

to do a press release and announce that.

1:03:461:03:48

Tom Kerridge is going to be cooking with us

1:03:481:03:51

and Dominic Chapman from the Royal Oak.

1:03:511:03:53

James Durrant and hopefully Andrew Pern and James Mackenzie.

1:03:531:03:57

Sounds pretty good.

1:03:571:03:59

Now we've told them on live telly they are doing it, I hope...

1:03:591:04:01

-They will have to do it now!

-They're committed now.

1:04:011:04:05

It is pub chefs, basically. Happy days.

1:04:051:04:08

So what we do, put this radicchio straight onto this plate.

1:04:081:04:12

You say pub chefs, but pub food, particularly your

1:04:121:04:15

interpretation of it,

1:04:151:04:16

and people like Tom Kerridge, it has changed so much.

1:04:161:04:21

It's all because everything...

1:04:211:04:23

the ingredients are so much more available to us.

1:04:231:04:26

The provenance of food, it's all changed so much.

1:04:261:04:32

We've got a nice chunky sausage sauce, nice and creamy.

1:04:341:04:37

Plenty of flavour in there.

1:04:391:04:41

-There's your breadcrumbs as well.

-Happy days.

1:04:461:04:49

-A little bit of fresh Parmesan on top.

-Parmesan cheese.

1:04:491:04:54

Tell us what that is again.

1:04:541:04:56

There we are, we have got potato gnocchi with sausage sauce

1:04:561:04:59

and grilled radicchio.

1:04:591:05:00

How good does that look?

1:05:001:05:02

He was wandering off to the table then. He is eager.

1:05:061:05:09

You get to dive into that one.

1:05:091:05:12

Tell us what you think of that one.

1:05:121:05:14

There is a little bit of a kick in there

1:05:141:05:16

but the lemon just cools it down again.

1:05:161:05:19

It is stimulating. A bit of heat, a bit of acidity, crunchiness.

1:05:191:05:24

-It is delicious, isn't it?

-That is fantastic.

1:05:241:05:26

Looks like Ruthie Henshall enjoyed that. Good work, Stephen.

1:05:311:05:35

Now it's omelette challenge time.

1:05:351:05:37

Today we have two excellent chefs,

1:05:371:05:39

Jun Tanaka and Atul Kochhar, and with Jun currently in third place,

1:05:391:05:42

it is going to be hard for Atul to beat him.

1:05:421:05:45

Let's see if he can do it.

1:05:451:05:47

Right, let's get on.

1:05:471:05:48

As usual, the omelette challenge, the guys on the board here,

1:05:481:05:51

Jun is third place and Atul is down in sort of 32 minutes area.

1:05:511:05:56

Usual rules apply, three-egg omelette cooked as fast as you can.

1:05:561:05:58

-Let's put the clocks on the screens. This boy is quick.

-I know, I can't.

1:05:581:06:02

-Are you ready?

-You make both, OK?

1:06:021:06:04

Three, two, one. Go.

1:06:041:06:06

Watch how quick this does.

1:06:111:06:13

Just a little falter there.

1:06:131:06:15

Oh, it is sticking.

1:06:201:06:21

Look at the concentration on his face!

1:06:211:06:25

Pretty good, pretty good, he is there.

1:06:251:06:28

Atul, make sure you get on the... There you go.

1:06:281:06:32

Right, let's have a taste of this.

1:06:321:06:33

It's the kind of stuff that looks like you dodge around the pub,

1:06:401:06:42

-outside of pubs on Saturday morning.

-Is it?

1:06:421:06:45

-That sort of stuff on the pavement.

-Urgh! Come on.

-Right, this one.

1:06:451:06:49

-Atul.

-Disqualified.

1:06:561:06:59

You did it in 25.04.

1:06:591:07:02

-But I am not eating that.

-I know that.

1:07:021:07:04

Jun.

1:07:041:07:05

I wouldn't have eaten it.

1:07:051:07:08

You did it in 21.76, so both hopeless.

1:07:081:07:11

Oh, dear, not great, guys.

1:07:161:07:19

Jun didn't get anywhere near his previous record.

1:07:191:07:21

Oh, well.

1:07:211:07:22

Now, time for Anna Jones who is here to deliver her tasty and healthy

1:07:221:07:26

version of a banana and blueberry pecan pancake. Yum!

1:07:261:07:30

Anna, remind us what it is you are cooking for us, dear.

1:07:311:07:34

We are going to make some delicious blueberry, pecan, banana pancakes.

1:07:341:07:39

But we're going to make them in a bit of a different way.

1:07:391:07:41

You haven't got the normal ingredients here.

1:07:411:07:43

We've just got some oats.

1:07:431:07:44

We're going to make them into a flour and we're not using eggs.

1:07:441:07:47

First, tell me what I need to do.

1:07:471:07:48

Yes, I would love you to peel and chop those into some slices and

1:07:481:07:52

then just give them a little fry so they're lovely and caramelised.

1:07:521:07:55

Then just make a quick compote with the blueberries and

1:07:551:07:58

a splash of maple syrup.

1:07:581:08:00

A splash. Fantastic. Right, so tell us what you are going to do.

1:08:001:08:03

I am going to pop these oats into the blender and what we're

1:08:031:08:07

doing here is we're milling our own flour.

1:08:071:08:10

So when you have the whole grain, which oats are,

1:08:101:08:13

you get more of the nutrition,

1:08:131:08:15

more of the nutrients because when it's ground into a flour,

1:08:151:08:17

it kind of loses nutrients as it sits on the shelf.

1:08:171:08:20

So we are going to grind it up ourselves.

1:08:201:08:23

Right.

1:08:231:08:25

It is going to turn into a kind of scruffy kind of a flour,

1:08:251:08:28

it is not going to be quite as fine as the flour you get in a bag,

1:08:281:08:31

but it is going to add some lovely texture to the pancakes.

1:08:311:08:34

That is one of those words that we use a lot these days, texture.

1:08:341:08:37

-Absolutely.

-Sometimes you can do it fine,

1:08:371:08:39

sometimes less fine and it makes it a different dish.

1:08:391:08:42

That is one of the things that we really need to remember,

1:08:421:08:44

that I try and remember when I'm cooking anyway, that

1:08:441:08:47

texture is such an important part, as well as the taste of things.

1:08:471:08:51

So that is our flour in there. It is a little bit scruffy,

1:08:511:08:53

not quite as fine as a normal flour.

1:08:531:08:55

But that is exactly what we want.

1:08:551:08:56

The baking powder goes in there,

1:08:561:08:58

that is just about a teaspoon

1:08:581:09:00

and then a little pinch of salt.

1:09:001:09:03

-You are cracking on there with the bananas.

-Yes.

1:09:031:09:05

I have to ask you about this because I'm being told that I've got

1:09:051:09:07

to cook this in coconut oil.

1:09:071:09:10

-Yes.

-It is solid, so that doesn't look like oil to me.

1:09:101:09:14

It solidifies at room temperature but it goes lovely and liquid

1:09:141:09:18

in the pan.

1:09:181:09:19

Basically, coconut oil is a really good oil to cook with,

1:09:191:09:22

especially when you are frying something at a high temperature,

1:09:221:09:25

because it's got a higher smoking point,

1:09:251:09:27

so none of the nutrients and the bits and bobs that are good for us

1:09:271:09:31

in the oil are damaged when you heat it up.

1:09:311:09:35

So that is why we use that and I like to use it and also with

1:09:351:09:39

all of these flavours, the coconut is really great.

1:09:391:09:42

Is it easy to get hold of?

1:09:421:09:43

Yes, it is in all the supermarkets these days. Absolutely everywhere.

1:09:431:09:48

You are learning, Brian, you are learning.

1:09:481:09:51

Teaching him a couple of things.

1:09:511:09:52

I think I could probably learn more off you, though.

1:09:521:09:55

I have tasted this and this tastes to me like very nice lard.

1:09:551:09:57

It doesn't taste like coconut.

1:09:571:10:00

I can't taste the coconut anyway.

1:10:001:10:03

That sounds great.

1:10:031:10:06

In here I've got a banana and about 150ml of coconut milk.

1:10:061:10:12

It is the drinkable kind, not the really thick kind you get in a can.

1:10:121:10:17

You could use almond milk,

1:10:171:10:19

you could use regular cows' milk if you want.

1:10:191:10:22

But I like mixing things up a bit, so I think the wider I cast my net

1:10:221:10:25

in terms of the things I eat, the more nutrients and the more

1:10:251:10:28

interest I'm going to get in my diet.

1:10:281:10:30

-What about goat milk?

-Goat milk would be absolutely amazing.

1:10:301:10:35

It is an interesting one, isn't it, because milk,

1:10:351:10:38

there are so many varieties these days and I...

1:10:381:10:42

I actually have porridge made with almond milk most mornings.

1:10:421:10:45

Do you? I would never have guessed.

1:10:451:10:47

I'm now fitter than I ever was. It's wearing out fast.

1:10:471:10:50

You're letting us into all your secrets.

1:10:501:10:53

But it is quite important and it does make a difference

1:10:531:10:55

in flavour if you choose these different components.

1:10:551:10:57

Absolutely.

1:10:571:10:58

Especially if you are eating more vegetables, it is really great

1:10:581:11:01

to have that almond milk because it's got a bit of protein in

1:11:011:11:04

the morning which really keeps you full a bit longer.

1:11:041:11:07

I'm just going to pop the pancakes in here.

1:11:071:11:12

I should have put a bit of coconut oil in there first to melt.

1:11:121:11:15

I'll pop it in here, it melts quickly.

1:11:151:11:18

Is it expensive?

1:11:201:11:21

It is a bit more expensive than a normal oil but it goes

1:11:211:11:23

a really long way and quite often I think those things that are better

1:11:231:11:28

for our bodies are sometimes worth spending a bit of extra money on.

1:11:281:11:31

-Couldn't agree more.

-We are just going to fry these off.

1:11:311:11:34

You have to cook them a little bit longer than a normal pancake

1:11:341:11:38

because they don't have the eggs in.

1:11:381:11:39

So they don't set in quite the same way.

1:11:391:11:42

But will they set in the middle? They won't be soft in the middle?

1:11:421:11:46

-They won't be soft in the middle at all.

-OK.

1:11:461:11:49

So just pop those in there, those bananas are doing beautifully.

1:11:491:11:52

-Fantastic.

-Lovely and caramelised.

-I could be the new banana chef.

1:11:521:11:55

Really testing you today, Brian, aren't we?

1:11:551:11:58

Don't you say too much over there, Gennaro.

1:11:581:12:01

So how did you survive,

1:12:031:12:05

did you work for him, with him or in spite of him?

1:12:051:12:10

-Go on, tell him.

-A bit of everything with Gennaro.

1:12:101:12:13

We worked together at Fifteen for quite a few years

1:12:131:12:16

and then we worked together at Jamie's Italian restaurants

1:12:161:12:20

and stuff like that, so we've had a lot of adventures together on

1:12:201:12:23

Gennaro's TV shows and books and stuff like that.

1:12:231:12:26

-So, yeah, we've been all over the place.

-What a lovely girl.

1:12:261:12:29

Bless her.

1:12:291:12:31

-You have got a book out.

-I have.

-Tell us what it is called.

1:12:311:12:35

It is called A Modern Way To Eat and it's all about joyful,

1:12:351:12:38

delicious, celebratory vegetarian food.

1:12:381:12:41

So putting vegetables at the centre of the table and using some of these

1:12:411:12:45

more unusual, maybe slightly better for your body

1:12:451:12:49

and lighter ingredients

1:12:491:12:51

but in a way that you might sit around the table and be satisfied.

1:12:511:12:55

I've just had a word in my ear that Jamie is watching.

1:12:551:12:57

-Do you want to say, "Morning, Jamie"?

-Morning, Jamie.

1:12:571:13:01

She's doing well.

1:13:011:13:03

There are some quite rare or unusual or different vegetables

1:13:031:13:10

and herbs that you get in there. Is that crucial?

1:13:101:13:13

I think, as I said before,

1:13:131:13:15

casting the net as wide as you can when you are eating vegetarian food.

1:13:151:13:19

But when you are eating any kind of food you have got to

1:13:191:13:21

keep yourself interested and satisfied and I think one of

1:13:211:13:25

the ways to do that is to vary things up as much as you can

1:13:251:13:27

and make the most of the incredible vegetables that we have

1:13:271:13:30

and that we grow here.

1:13:301:13:32

So you have written this wonderful book that we now all want to sell.

1:13:321:13:35

What is happening next in Anna's life?

1:13:351:13:37

My book is actually coming out in America in April.

1:13:371:13:39

Does that mean you get to do a tour?

1:13:391:13:40

-Yes, I'm going over to America.

-Spandau are over there.

1:13:401:13:43

-See you there.

-Lovely.

1:13:431:13:46

I've just finished writing another book, actually,

1:13:461:13:48

which is coming out in June here.

1:13:481:13:51

It is all about a faster way of cooking. So, yeah...

1:13:511:13:56

OK. Are you all right with turning those over?

1:13:561:13:58

Yes, let's turn those.

1:13:581:14:00

I think we might have needed our pan a little bit hotter here.

1:14:021:14:06

-But they are going to be perfect.

-You can do them a nice colour.

1:14:061:14:10

I like a good colour.

1:14:101:14:11

Those look lovely, they look nice and soft to me.

1:14:111:14:13

-They look squidgy, is the modern word.

-They are lovely and light.

1:14:131:14:16

I hear from my grandchildren, they look squidgy.

1:14:161:14:19

Squidgy, that is a great word.

1:14:191:14:20

Is that compote all right over there for you?

1:14:201:14:22

Yes, that is perfect, Brian.

1:14:221:14:23

I am going to chop up these pecan nuts, which I think are delicious.

1:14:231:14:26

Just a few of those and those go really,

1:14:261:14:28

really well with the maple syrup. Lovely Canadian, American...

1:14:281:14:32

Sugar is another thing, is it not, that is going to, this next year,

1:14:321:14:35

everyone is going to find alternative sugars.

1:14:351:14:37

-I think so.

-Canada's economy is going to go mad.

1:14:371:14:40

I think the Canadians have probably got a big smile on their faces.

1:14:401:14:43

-We are going to start plating up now.

-Absolutely.

-Is that compote OK?

1:14:431:14:46

That's lovely. Just a few of these pancakes on here.

1:14:461:14:48

We're going to have a few bananas in between.

1:14:481:14:51

Don't cut your fingers, Brian.

1:14:511:14:54

Just be careful with those bananas because they are quite warm.

1:14:541:14:58

I should be all right, I think.

1:14:581:15:00

I am really talking to people out there because sometimes

1:15:001:15:02

people cook them and try to pick them up straight away because

1:15:021:15:05

they see chefs on television do it.

1:15:051:15:07

There is your lime juice.

1:15:071:15:09

Thank you. Just a little bit of this compote here.

1:15:091:15:12

A little bit of lime at the end because that goes beautifully

1:15:121:15:14

-with the pancake.

-Concentration on your face is marvellous.

-I know.

1:15:141:15:18

But quite right, too.

1:15:181:15:19

Yeah, you've got to get it right, haven't you? There we go.

1:15:191:15:23

I will move this out of the way here.

1:15:231:15:26

-A few of the lovely pecans.

-A couple of those on there for decoration.

1:15:261:15:30

-I feel I have done my bit.

-You have done a fantastic job.

1:15:301:15:33

-Get rid of that.

-That one has fallen off the top.

1:15:331:15:36

-A little bit of maple syrup. And we are done.

-There it goes.

1:15:361:15:39

Delicious. Now remind us of the name of the dish.

1:15:431:15:46

-These are my oat, blueberry and pecan pancakes.

-Fantastic.

1:15:461:15:52

OK, bring the maple syrup with you just in case.

1:15:581:16:00

Knowing these gannets over here,

1:16:001:16:02

they'll probably want a bit more of that.

1:16:021:16:04

I have to say, it looks amazing.

1:16:041:16:06

-I love the way you just made that flour.

-Yeah, it is a good trick.

1:16:061:16:12

Is that the kind of thing you can be bothered to do in your house?

1:16:121:16:16

-Well, you know...listen...

-Being honest.

-No.

1:16:161:16:19

There you go.

1:16:191:16:20

But you made it look so easy that I would give it a go.

1:16:201:16:25

They are dead easy and you can do those in 20 minutes.

1:16:251:16:29

Who would have thought that pancakes with no eggs would be so tasty?

1:16:331:16:38

Now, when American actress Rashida Jones came to the studio to

1:16:381:16:41

face her food heaven or food hell, she was dreaming of dark chocolate

1:16:411:16:44

but would she be furnished with fruit? Let's find out.

1:16:441:16:48

It is that time of the show to find out if Rashida will be

1:16:481:16:50

facing food heaven or food hell.

1:16:501:16:52

Food heaven would be this pile of dark chocolate all over here.

1:16:521:16:55

Lots of different things with some bananas, banana ice cream,

1:16:551:16:58

banana fritters.

1:16:581:17:00

We've got some chocolate sauce with some chocolate fondant.

1:17:001:17:03

Alternatively, it could be this pile of ingredients over here.

1:17:031:17:06

We've got fruit, nuts, all into a salad with some chicken.

1:17:061:17:08

What do you think you're going to get?

1:17:081:17:11

I'm hoping for heaven but I'm prepared for hell.

1:17:111:17:14

It was never in doubt, it's all whitewash food heaven.

1:17:141:17:17

So that is what you're going to get. So you've got lots of chocolate.

1:17:171:17:21

First thing we're going to do is make a chocolate fondant

1:17:211:17:24

and to do that we melt good-quality dark chocolate together in the bowl.

1:17:241:17:29

So throw all this lot in. Two and a half bars.

1:17:291:17:32

The idea of this is it's got a liquid centre.

1:17:321:17:35

That is what we are looking for.

1:17:351:17:37

-Then we throw in some butter.

-Love butter.

1:17:371:17:40

You're on this show so you might as well. That all goes in also.

1:17:401:17:43

So we melt this down and then what we're going to do is we're

1:17:431:17:46

going to create these fritters.

1:17:461:17:47

For that, we going to use some flour,

1:17:471:17:50

we're going to use some cornflour,

1:17:501:17:52

a little bit of baking powder mixed together with some sparkling

1:17:521:17:56

mineral water. That is going to make our fritters with our banana.

1:17:561:18:01

-If you can do that.

-Yes.

1:18:011:18:03

I'm going to prepare my moulds.

1:18:031:18:04

-We've got some grated chocolate.

-How can I be useful?

1:18:041:18:07

You can actually butter those moulds.

1:18:071:18:08

There's a pastry brush there, little bit of melted butter.

1:18:081:18:11

I can do that.

1:18:111:18:13

You can butter these moulds. They go in as well.

1:18:131:18:16

We just basically grate this nice and fine.

1:18:161:18:18

It is better to do this on paper, to be honest, because chocolate

1:18:181:18:21

when you grate it is static and it never comes off the plate.

1:18:211:18:24

So if you do it on paper, it is much easier to use.

1:18:241:18:27

Butter the moulds really well.

1:18:271:18:30

What we do is pour this chocolate into the mould.

1:18:301:18:34

Probably just need two, I think.

1:18:341:18:35

With all your work, do you get time to do much cooking at home?

1:18:381:18:41

-I don't suppose you do, do you?

-It's pretty simple.

1:18:411:18:43

It's pretty straightforward cooking for me.

1:18:431:18:46

-What is the trademark Rashida dish?

-Stir-fry.

-Stir-fry.

1:18:461:18:51

You can throw anything in. Whatever is left in your fridge.

1:18:511:18:54

Apart from chocolate?

1:18:541:18:55

Yeah, well, we'll see.

1:18:551:18:57

You never know. So we've got our chocolate, basically just lined here.

1:18:571:19:01

You can use coconut.

1:19:011:19:03

So the idea is if you just mix these together,

1:19:031:19:05

we just want this to melt nicely.

1:19:051:19:07

I'm there to make a little chocolate sauce out of this.

1:19:071:19:10

We're going to use some water and some sugar.

1:19:101:19:15

Make a stock syrup, very quick, and then throw in some chocolate.

1:19:151:19:20

Take it off the heat and it'll just basically stir down.

1:19:201:19:22

When you are ready with the fritters, guys,

1:19:221:19:25

if you can get on and do that, that would be great.

1:19:251:19:27

We'll switch that heat off.

1:19:291:19:31

Who wouldn't like that? I am sorry, look at that.

1:19:311:19:34

It's pretty good.

1:19:341:19:35

Then what we are going to do is

1:19:351:19:37

we're going to make two mixes, really.

1:19:371:19:39

First, I'm going to whip up some egg whites.

1:19:391:19:43

We use the egg yolks for one.

1:19:431:19:46

If you whip them up that would be great.

1:19:461:19:50

Lovely.

1:19:501:19:51

And then, once all the butter and chocolate has melted,

1:19:511:19:55

then we can throw in the sugar into the egg yolks.

1:19:551:20:00

This is the chocolate fondant part of it. Mix this together.

1:20:001:20:03

-How are we doing that?

-I think we are pretty good.

1:20:031:20:06

-We are close.

-Getting there. The banana fritters, Chris is on that.

1:20:061:20:09

You have made that batter and that gets deep-fried.

1:20:091:20:12

The same time now, we can get our sugar and caramelise this

1:20:121:20:15

for our fritters.

1:20:151:20:18

Just plain sugar in a pan.

1:20:181:20:20

I can see the concentration on your face there.

1:20:201:20:23

I don't want to mess it up. It is heaven, you know.

1:20:231:20:27

Just take that off the heat. That is that one. That is enough.

1:20:271:20:30

Do you want this chopping up?

1:20:301:20:31

That is for our ice cream, that would be great.

1:20:311:20:33

So, egg yolks and sugar,

1:20:331:20:35

mix together and then you pour this chocolate on. You see?

1:20:351:20:38

Pour it on to the egg yolks and mix together.

1:20:411:20:44

You've got the egg whites whisked up as well, so that is that one.

1:20:441:20:47

The fritters are happening over there.

1:20:471:20:50

If we mix this together,

1:20:501:20:52

you can do it if you want, do you want to do it?

1:20:521:20:55

-Yeah.

-Throw in the almonds,

1:20:551:20:58

throw in the cornflour.

1:20:581:21:00

-Whoops, sorry.

-That's all right.

1:21:001:21:04

Keep mixing it. And then, let me take over.

1:21:041:21:10

-Am I not doing a good job?

-No, it's all right.

1:21:101:21:13

-Happy with that?

-Yeah.

1:21:141:21:16

Then what we do now is just fold in the egg whites.

1:21:161:21:20

Which Jason has done nicely. So we just quickly fold them in.

1:21:201:21:24

You need to be quite quick with this.

1:21:241:21:26

You quickly fold them in

1:21:261:21:27

because you want to get the air in but you don't want to mess

1:21:271:21:30

around and leave them out the oven for too long.

1:21:301:21:32

You can keep these in the fridge nicely.

1:21:321:21:34

Then what we do is once you get this mixture like that,

1:21:341:21:37

you pour this mixture in...

1:21:371:21:42

like that.

1:21:421:21:44

You leave room for it to rise?

1:21:441:21:47

No, you've got some chocolate truffles. They go in the centre.

1:21:471:21:51

OK.

1:21:511:21:52

They go in the centre and then we pour this over the top.

1:21:521:21:56

You get that molten chocolate centre.

1:21:561:21:59

That is the idea and then you put this in the fridge and then

1:21:591:22:01

cook them.

1:22:011:22:03

These have got about another two minutes left in here.

1:22:031:22:06

A couple of minutes left in there. They want to cook for about

1:22:061:22:08

eight minutes from the fridge or straight from the oven, like that.

1:22:081:22:11

These fritters can come out. We are nearly there.

1:22:111:22:15

That is just straight sugar in the pan.

1:22:151:22:17

-OK.

-So, about Cuban Fury, are you still keeping the dancing up?

1:22:171:22:22

-Is it your thing?

-I try and do it when I can. I miss it.

1:22:221:22:27

I went to the premiere the other night and all the great dancers

1:22:271:22:31

in the movie were dancing and I felt a little bit intimidated.

1:22:311:22:35

But I try. What about you?

1:22:351:22:37

There are certain elements you want to take away from it

1:22:371:22:40

and certain things you don't.

1:22:401:22:41

I remember watching the movie yesterday and I remember

1:22:411:22:44

seeing Nick and he's shaved his chest. That's what happened to me.

1:22:441:22:48

Had to shave my chest and, worst of all, I had to go for a spray tan.

1:22:481:22:50

Yeah.

1:22:501:22:52

LAUGHTER

1:22:521:22:53

What are you laughing at? Normally, with a spray tan...

1:22:531:22:56

-Just you shaving your chest and having a spray tan.

-You had to.

1:22:561:22:59

You were told to do that.

1:22:591:23:01

So, normally with a spray tan, they put you in...

1:23:011:23:03

it is about 300ml to spray a person.

1:23:031:23:06

-It depends.

-It depends on the size of the person.

1:23:061:23:08

They used a litre on me.

1:23:081:23:11

-A litre. Jason, have you ever had a spray tan?

-Yeah, I have a thimble.

1:23:111:23:16

Literally they used a litre on me.

1:23:161:23:19

I woke up in the morning and had a shower and I came back and it

1:23:191:23:23

was like some dead body had decomposed in my bed.

1:23:231:23:27

Horrendous stuff.

1:23:271:23:30

The lady that was spray tanning me, there was more on her

1:23:301:23:33

with the over-spray from the spray booth, it was the most...

1:23:331:23:35

-Left me mentally scarred.

-It's the last time you ever done that.

1:23:351:23:38

-Never, ever again.

-You have to wear a leotard.

1:23:381:23:42

Do you want to sort the fondant out for me?

1:23:421:23:44

We're going to make this ice cream now.

1:23:441:23:46

-This is something you can do back in LA.

-This is very cool.

1:23:461:23:49

What you do is you take frozen bananas.

1:23:491:23:52

Those things can come out now, those fondants. Switch the timer off.

1:23:521:23:57

-Just press clear.

-I like this recipe, this is a good one.

1:23:571:24:02

-He likes it.

-All right there?

-Yeah.

-Stick them on the board there.

-Wow.

1:24:021:24:06

What we are going to do is we're going to make this ice cream.

1:24:061:24:10

All you just use is vanilla and buttermilk.

1:24:101:24:13

We've got our pot here, in goes the sesame seeds,

1:24:131:24:17

I'm going to show you one and get the boys to do the other ones.

1:24:171:24:20

These are your fritters.

1:24:201:24:22

Take caramel, put it in to the caramel,

1:24:221:24:27

roll these around in the sugar.

1:24:271:24:30

Then to seal it and stop it from cooking, once you've sealed it all,

1:24:301:24:34

-take the fritter and put it straight in ice-cold water.

-OK.

1:24:341:24:38

It stops it from cooking. So they all get rolled round together.

1:24:381:24:42

I'm going to get the guys to do the rest.

1:24:421:24:44

It's pure sugar in here, nothing else. Meanwhile, the ice cream.

1:24:441:24:48

Lid on. Blitz it.

1:24:481:24:49

What happened?

1:24:531:24:55

If you can scrape that down, Jason, while it's blending,

1:24:571:25:00

-that would be great.

-What do you want me to do?

1:25:001:25:03

Just scrape that down while it's blending. The sauce is ready.

1:25:031:25:06

What do you want me to do?

1:25:111:25:13

That's going to end up with a spatula in there.

1:25:131:25:15

-Have you got one of these in your restaurant?

-No.

-Right.

1:25:171:25:20

They're called commis chefs.

1:25:201:25:22

-They cost about 25 grand a year.

-We need a bit of double cream.

1:25:241:25:28

-Anyway. Keep going.

-It's all gone wrong.

1:25:291:25:34

It would've gone wrong,

1:25:341:25:35

it would have turned blue if you'd stuffed this in there.

1:25:351:25:39

Keep it going, just keep it going. Nearly there.

1:25:391:25:42

Right, we've got our sauce, we've got our fondant.

1:25:421:25:45

Just lift these out.

1:25:451:25:47

Where is me grated chocolate? Don't break the machine,

1:25:471:25:50

just leave the machine.

1:25:501:25:52

Right, chocolate fondant.

1:25:561:25:59

Lift this out.

1:25:591:26:01

How are we doing? It is getting there.

1:26:031:26:05

-So, like, next Tuesday we'll have some ice cream?

-That's all right.

1:26:081:26:11

Football Focus starts soon.

1:26:111:26:12

We've got time, don't worry. A bit of this.

1:26:121:26:15

That's the chocolate sauce to go with that.

1:26:161:26:19

-Fritters, ice cold fritters.

-We are nearly there.

1:26:191:26:23

Whoa, whoa, whoa!

1:26:251:26:26

GQ man of the year here.

1:26:351:26:38

Not here, here.

1:26:381:26:40

Oh, look at that. There were go.

1:26:441:26:47

-Anyway, Rashida, shall we go for a cup of tea?

-It's nearly ready.

1:26:471:26:50

You see, I too can do stuff trendy.

1:26:541:26:59

I can't dress trendy, I went into one of your shops recently

1:26:591:27:03

and the only thing I could fit in was a pair of socks.

1:27:031:27:08

There you go, Rashida, dive into that.

1:27:081:27:10

Instant banana ice cream, hot chocolate fondant to go with it.

1:27:101:27:13

Shall I break this open?

1:27:131:27:14

You can break it, it should be liquid in the centre.

1:27:141:27:18

-Oh, yeah. Look at that. Oh, yeah.

-That is your heaven.

1:27:181:27:24

-Are you happy with that?

-Yes.

-It is great, right?

-Mmm.

1:27:241:27:28

Hot chocolate fondant.

1:27:281:27:29

Delicious. How cool you can make ice cream that quickly.

1:27:321:27:35

Remember, Cuban Fury out Valentine's Day, cinema coming near you soon.

1:27:351:27:39

-Go see it. Go laugh.

-I'm left with the wine now,

1:27:391:27:42

that's why love this show!

1:27:421:27:43

A litre of fake tan? I bet you looked fabulous, James.

1:27:481:27:52

So, Rashida got her food heaven and it looked really tasty.

1:27:521:27:57

I'm afraid that's it for this week's Best Bites,

1:27:571:27:59

I hope you've enjoyed taking a look back

1:27:591:28:01

at some of the delicious recipes we picked out.

1:28:011:28:03

Have a great week and I'll see you again soon.

1:28:031:28:06

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