26/02/2017

0:00:02 > 0:00:04Good morning. Over the next 90 minutes we're going to serve you up

0:00:04 > 0:00:07a seriously mouthwatering menu of fantastic food.

0:00:07 > 0:00:11So, sit back, relax and get ready to enjoy another brilliant

0:00:11 > 0:00:13helping of Best Bites.

0:00:34 > 0:00:35Welcome to the show.

0:00:35 > 0:00:39It's time for another serving of top chefs, inspired food,

0:00:39 > 0:00:42with a spoonful of celebrity guests to stir things up.

0:00:42 > 0:00:43Coming up on today's show -

0:00:43 > 0:00:47James Martin treats the delectable Kara Tointon to delicious churros

0:00:47 > 0:00:49with hot chocolate.

0:00:49 > 0:00:52Mary Berry serves up a perfect family supper dish.

0:00:52 > 0:00:54She stuffs chicken thighs with sausage meat,

0:00:54 > 0:00:57wraps them in streaky bacon, drizzles them with honey

0:00:57 > 0:00:59and then roasts them.

0:00:59 > 0:01:02And finally, she serves them up with a flavoursome lemon sauce.

0:01:02 > 0:01:06Peruvian chef Martin Morales is keeping things lean with quinoa.

0:01:06 > 0:01:09He's making a vegetarian quinoa burger with cassava chips

0:01:09 > 0:01:10and ocopa dip.

0:01:10 > 0:01:13And at the omelette challenge hobs today

0:01:13 > 0:01:15are Gennaro Contaldo and Anna Jones.

0:01:15 > 0:01:18Anna was stepping up to the plate for the first time and had to

0:01:18 > 0:01:20face the formidable former champion.

0:01:20 > 0:01:24Then it's over to Cyrus Todiwala who's cooking up a crab curry.

0:01:24 > 0:01:27He makes a base mix of curry flavours in a wok before tossing

0:01:27 > 0:01:32through the cooked crab and serving with a traditional Currimbhoy salad.

0:01:32 > 0:01:35And finally, cricketing legend Phil Tufnell faces food heaven

0:01:35 > 0:01:36or food hell.

0:01:36 > 0:01:38Did he get his food heaven?

0:01:38 > 0:01:41Leek and lamb pie with buttered new potatoes and chantenay carrots?

0:01:41 > 0:01:43Or did he get his food hell?

0:01:43 > 0:01:46Cream of celeriac soup with pan-fried curried scallops.

0:01:46 > 0:01:48You can find out what he got at the end of the show.

0:01:48 > 0:01:52But first, it's over to a chef whose restaurant has held

0:01:52 > 0:01:54a Michelin star for over 20 years.

0:01:54 > 0:01:56It's Nigel Haworth and he's here to show us

0:01:56 > 0:01:59a rather sophisticated scallop dish.

0:01:59 > 0:02:02Right, cooking first is one of the country's most respected chefs.

0:02:02 > 0:02:05It's the brilliant Nigel Haworth, of course.

0:02:05 > 0:02:07- James. Good morning. - Good to have you on the show, boss.

0:02:07 > 0:02:10- What are we cooking, then? - We're going to do queen scallops.

0:02:10 > 0:02:14We've got our mash here, we've got our Desiree potatoes,

0:02:14 > 0:02:17we've got some spinach, we've got some roasted garlic,

0:02:17 > 0:02:20Cumbrian ham and we've got some pumpkin seeds.

0:02:20 > 0:02:24- So, I thought you'd like to do that. - Do all...? We've got a lot to do!

0:02:24 > 0:02:26Right, I'm going to get on with this.

0:02:26 > 0:02:28And then we've got a little bit of, sort of, reduced chicken stock

0:02:28 > 0:02:32there, which we're going to make the dressing with.

0:02:32 > 0:02:35Now, tell us... Are these particular potatoes, by the way?

0:02:35 > 0:02:38- They're red Desiree.- Yeah.

0:02:38 > 0:02:41Which are really good for baking and then you can either eat them baked

0:02:41 > 0:02:44- or you can mash them, like we're going to do.- Right.

0:02:44 > 0:02:46But we're going to keep the skins for this, as well.

0:02:46 > 0:02:48We're going to keep the skins because they're going to add

0:02:48 > 0:02:51a texture to the end of the dish. Texture.

0:02:51 > 0:02:53- We're all into textures now.- Yeah.

0:02:53 > 0:02:56So, we've got the beautiful tender queenie scallops

0:02:56 > 0:03:00and then we'll have that sort of crunchiness of the roes.

0:03:00 > 0:03:05We're going to deep-fry the roes as well as do the crunchy potato skins.

0:03:05 > 0:03:08- So you're using everything? - We're using everything.

0:03:08 > 0:03:11Tell us about these little queenie scallops then.

0:03:11 > 0:03:12People buy them, they're frozen,

0:03:12 > 0:03:16- you know, they're fantastic this neck of the woods.- These are...

0:03:16 > 0:03:18I mean, they are not a small scallop.

0:03:18 > 0:03:21They are a queenie scallop, they are a scallop in a shell,

0:03:21 > 0:03:23- if you know what I mean.- Yeah.

0:03:23 > 0:03:26These are from the Isle of Man, they are Manx.

0:03:26 > 0:03:29The Isle of Man have just won a huge award

0:03:29 > 0:03:33for sustainability, for actually farming them sustainably.

0:03:33 > 0:03:35They're using a lot-lighter nets,

0:03:35 > 0:03:38they're not dredging and they're fishing for less hours per day.

0:03:38 > 0:03:42What they've noticed is, there's a bigger yield coming out of the sea.

0:03:42 > 0:03:46So, it's great to see somebody working hard at the actual

0:03:46 > 0:03:49sustainable side because we hear a lot of bad things about fishing,

0:03:49 > 0:03:51- don't we, these days?- Yeah.

0:03:51 > 0:03:54- It's going to last a lot longer if they do that as well.- Absolutely.

0:03:54 > 0:03:56And of course, that's really important.

0:03:56 > 0:03:59- Right, OK.- And then you want this...

0:03:59 > 0:04:00You say this is Lancashire ham?

0:04:00 > 0:04:03- No, this is Cumbrian ham. - Cumbrian ham.

0:04:03 > 0:04:05That's the Woodall's Cumbrian ham.

0:04:05 > 0:04:06Whoops!

0:04:06 > 0:04:09So, these little things, I think the most important thing with these

0:04:09 > 0:04:12little scallops is you don't overcook them, don't you think?

0:04:12 > 0:04:13Yeah, absolutely.

0:04:13 > 0:04:17We're going to be frying them very hot on both sides

0:04:17 > 0:04:20and then quickly taking them out.

0:04:20 > 0:04:23We're going to present them on a lovely velvety mash

0:04:23 > 0:04:25that you're going to make, James, of course.

0:04:25 > 0:04:26JAMES CHUCKLES

0:04:26 > 0:04:31- No pressure.- I'm basically doing three quarters of the dish.- Yeah.

0:04:31 > 0:04:34- How are you doing with your mash? - Getting there!

0:04:34 > 0:04:38Then I'm going to pan-fry these off and then we've got the nice

0:04:38 > 0:04:43- little sauce there, which is not rich...- Right.- ..which is important.

0:04:43 > 0:04:45So, there's your corals.

0:04:45 > 0:04:48I've seen you twice in one week, really.

0:04:48 > 0:04:52Saturday Kitchen now but your festival,

0:04:52 > 0:04:55your food festival that happens once a year.

0:04:55 > 0:04:57- Absolutely. - Tell us about Obsession then.

0:04:57 > 0:04:59Obsession, yeah, that's...

0:04:59 > 0:05:04You did one of the ten days that Obsession is all about really.

0:05:04 > 0:05:07Top chefs coming to cook at Northcote

0:05:07 > 0:05:10for a day each and spending some time with us

0:05:10 > 0:05:13and the kitchen brigade, and having a bit of fun,

0:05:13 > 0:05:17and cooking some amazing food, which I think we achieved this year.

0:05:17 > 0:05:20- Yeah, it's fantastic...- Keep picking the wrong knife up here.

0:05:20 > 0:05:21THEY LAUGH

0:05:21 > 0:05:24But your restaurant closes for lunch and basically you're just open

0:05:24 > 0:05:26in the evening.

0:05:26 > 0:05:30- You have, literally, a hundred-odd people.- Yeah.

0:05:30 > 0:05:32It would be too much to do lunch as well,

0:05:32 > 0:05:37so we're basically shut at lunchtime and we're doing up to...

0:05:37 > 0:05:40- You did 100 people, didn't you?- We did.

0:05:40 > 0:05:42Was that because you're popular or something?

0:05:42 > 0:05:46- I don't know, don't know. - Must have something to do with it.

0:05:46 > 0:05:48- 100 people is a lot of people. - It is a lot of people.

0:05:50 > 0:05:54As well as Northcote, you've got a load of pubs as well, haven't you?

0:05:54 > 0:05:58Yeah, we've got the four pubs.

0:05:58 > 0:06:01The Three Fishes, The Clog and Billycock... Whoo!

0:06:01 > 0:06:06- Then we've got The Highwayman and The Bull at Broughton.- Right.

0:06:06 > 0:06:09So, yeah. We've actually got one in Yorkshire.

0:06:09 > 0:06:11I don't know whether you realise that.

0:06:11 > 0:06:13- You've sneaked in, have you? - We've sneaked in.

0:06:13 > 0:06:16We went in the back door and there we were.

0:06:16 > 0:06:18But pubs are a great thing.

0:06:18 > 0:06:21Of course, Northcote's all about fine dining

0:06:21 > 0:06:23and the pubs are about the complete opposite

0:06:23 > 0:06:26which is really what I wanted.

0:06:26 > 0:06:30So, the queenie scallops we've done very, very quickly there, James.

0:06:30 > 0:06:32- I'm going...- Is that anchovy, James?

0:06:32 > 0:06:34No, this is garlic, roast garlic in there.

0:06:34 > 0:06:37Roast garlic in their skins, I've got the ham in there,

0:06:37 > 0:06:40you've got a little bit of spinach, bit of milk you want in there?

0:06:40 > 0:06:43- Bit of milk, bit of milk. - Bit of butter.

0:06:43 > 0:06:46And I'm going to put some tarragon.

0:06:46 > 0:06:49I've got the sea purslane in there than needs picking as well,

0:06:49 > 0:06:51- so don't forget that, James. - You know, just...

0:06:52 > 0:06:57- Are you OK, James?- It's basically my recipe, really, you know what I mean?

0:06:57 > 0:07:00Obviously you can see I'm doing all the big jobs here.

0:07:00 > 0:07:02OTHERS LAUGH

0:07:02 > 0:07:04Right, we've got my...

0:07:04 > 0:07:08- I might need a bit of zest of a lemon.- Egg white.

0:07:08 > 0:07:11You kept the little roes here as well.

0:07:11 > 0:07:13The little roes, we're going to deep-fry for the top.

0:07:13 > 0:07:17Just a little bit of lemon zest in there

0:07:17 > 0:07:19as well as some juice.

0:07:19 > 0:07:22Some people serve the roe, some people don't.

0:07:22 > 0:07:25- Kevin, are you in a roe in, roe out? What is it?- Roe out.

0:07:25 > 0:07:28But then I sometimes dry it and then make it into a little powder

0:07:28 > 0:07:31and then you can sprinkle it over the top which is quite nice as well.

0:07:31 > 0:07:34- You get the plate ready, chef. - Get rid of that.

0:07:34 > 0:07:38Right, this is flour, cayenne...

0:07:38 > 0:07:40Yep.

0:07:40 > 0:07:43- I'm just going to...- Paprika? - A little bit of paprika, yeah.

0:07:44 > 0:07:47- Are you going to dust the roes with that?- Yes.

0:07:48 > 0:07:51- The roes go in there, in the egg white first.- Bit of seasoning.

0:07:51 > 0:07:54And then into there. Have you got the potatoes?

0:07:54 > 0:07:57- I'm going to cut the potatoes for you.- I've done those, yeah.

0:07:57 > 0:07:58Bit of roes in there.

0:08:00 > 0:08:02And then in the flour.

0:08:02 > 0:08:04Gosh, we work well together, don't we?

0:08:04 > 0:08:06JAMES LAUGHS

0:08:06 > 0:08:10- Or is it me doing all the work today?- Just stick them in there.

0:08:10 > 0:08:12Tell us about sea purslane.

0:08:12 > 0:08:16Sea purslane is really a bit like marsh samphire.

0:08:16 > 0:08:19It's in the salty marshy estuaries.

0:08:19 > 0:08:21And you can...

0:08:21 > 0:08:23It's basically a foraged vegetable.

0:08:24 > 0:08:28It's good all-year-round is sea purslane, unlike samphire,

0:08:28 > 0:08:30which is much more of a spring through the summer.

0:08:30 > 0:08:32But it's got that saline quality,

0:08:32 > 0:08:35that saltiness that we need to add to the dish.

0:08:35 > 0:08:38- Would you find it on a sea marsh? - Yes, you would.

0:08:38 > 0:08:41- But you've got to blanch it first, haven't you?- Make sure which...

0:08:41 > 0:08:43If you're in a good part of the country,

0:08:43 > 0:08:46probably the Lancashire shorelines would be about the best.

0:08:46 > 0:08:48THEY ALL LAUGH

0:08:48 > 0:08:49Sometimes around Kilmore Quay,

0:08:49 > 0:08:52around the south-east corner of Ireland is pretty good too.

0:08:52 > 0:08:54- I'd think that's top drawer as well. - Top spot.

0:08:54 > 0:08:57Right, so I'm going to put my queen scallops there.

0:08:59 > 0:09:02I've been hunting for sea purslane in Lancashire,

0:09:02 > 0:09:04in between the supermarket trolleys and...

0:09:04 > 0:09:06NIGEL LAUGHS

0:09:06 > 0:09:09- ..nappies and stuff like that. - What are you trying to say?

0:09:09 > 0:09:13- Right, this is your... You blanched this?- Yes, in and out.- That's out.

0:09:13 > 0:09:14There you go.

0:09:14 > 0:09:17Do you want me to finish off your sauce as well, for you?

0:09:17 > 0:09:19No, the sauce is all right. You can see...

0:09:19 > 0:09:21I feel as if I've done some of the...

0:09:21 > 0:09:25- I'd like to contribute a little bit. - We just work well together.

0:09:25 > 0:09:29- Somebody has to do the work, as they say.- Right.

0:09:29 > 0:09:32The sea purslane just on the top there.

0:09:32 > 0:09:35Lovely. And...

0:09:35 > 0:09:41Just going to pop my tarragon and lemon jus around the side.

0:09:43 > 0:09:44OK.

0:09:44 > 0:09:46And a little bit over.

0:09:46 > 0:09:49And then pop the....

0:09:49 > 0:09:53Of course, there's a book out with the Obsession thing, isn't there.

0:09:53 > 0:09:56- There is, there is. - Janet, you'll be all right there.

0:09:56 > 0:09:58A little bit of pumpkin seed oil there around.

0:09:58 > 0:10:03OK, and then to garnish, we've got our crispy roes.

0:10:04 > 0:10:06Thank you for that, James.

0:10:06 > 0:10:11And then, if we can find a crispy one, we've got the crispy potatoes

0:10:11 > 0:10:15there that just add that sort of definition of texture into the dish.

0:10:15 > 0:10:18Look at the concentration on his face. Look, look.

0:10:18 > 0:10:19Is that everything?

0:10:19 > 0:10:24And that's the queen scallops from the Manx part of the world,

0:10:24 > 0:10:29with sea purslane on mash with a little tarragon

0:10:29 > 0:10:33- and organic toasted pumpkin seed oil.- Easy as that.

0:10:38 > 0:10:42And you've even got these left for your ashtrays. There you go.

0:10:42 > 0:10:46- They'd be no good for cigars, would they?- Have a seat over here.

0:10:46 > 0:10:48- There you go.- Wow. - Dive into that one.

0:10:48 > 0:10:50- Tell us what you think of that. - OK, OK.

0:10:50 > 0:10:53It's a great way to use the leftover bits of jacket potato as well.

0:10:53 > 0:10:56I think so, it's brilliant. It just adds a great texture

0:10:56 > 0:10:59- but there's a lot of flavour in the jackets.- Absolutely.

0:10:59 > 0:11:01- Get lost. - THEY ALL LAUGH

0:11:03 > 0:11:06- What do you reckon? - It's amazing.- Happy with that?

0:11:06 > 0:11:09What about the little roes, with a bit of spice there, gives it a little kick.

0:11:09 > 0:11:12Yeah, it's amazing because you've got that kind of softness of that

0:11:12 > 0:11:16queen scallop and then you've got that other texture of the deep-fried crispy roe. It's amazing.

0:11:20 > 0:11:23I get the feeling that Nick liked that dish.

0:11:23 > 0:11:25He certainly wasn't in the mood for sharing.

0:11:25 > 0:11:28Coming up - James serves South American churros

0:11:28 > 0:11:30with hot chocolate sauce to Kara Tointon.

0:11:30 > 0:11:33But first, it's over to Rick Stein who is getting all poetic

0:11:33 > 0:11:35about the beloved Cornwall.

0:11:37 > 0:11:43Ah, seaweed smells from sandy caves and thyme and mist in whiffs

0:11:45 > 0:11:50Incoming tide, Atlantic waves slapping the sunny cliffs

0:11:50 > 0:11:52Lark song and sea sounds in the air

0:11:52 > 0:11:55And splendour, splendour everywhere.

0:11:59 > 0:12:02I like that verse by Betjeman so much that, actually,

0:12:02 > 0:12:04I've put it on the back of my menus in the restaurant.

0:12:04 > 0:12:08I think it gives a true picture with all the wonderful, sort of,

0:12:08 > 0:12:11salty points of detail of the Camel Estuary.

0:12:15 > 0:12:19And in fact, miles from the sound of the sea where the silvery snake

0:12:19 > 0:12:23of the estuary curls to sleep, as Betjeman once said,

0:12:23 > 0:12:28amongst all this gloopy mud, Jenny Green, who gets all our wild herbs

0:12:28 > 0:12:31and mushrooms, in fact, a real hunter-gatherer

0:12:31 > 0:12:35and a perfect subject for Betjeman, gathers samphire.

0:12:37 > 0:12:42When it's cooked, the outside becomes almost like cooked pea pods.

0:12:42 > 0:12:46So, just dip it in your butter like that,

0:12:46 > 0:12:50pull it through your teeth and all this lovely fleshy stuff comes off.

0:12:50 > 0:12:54Tastes lovely, really sumptuous, really,

0:12:54 > 0:12:59that sort of food that people would pay a lot of money for, I should think.

0:13:03 > 0:13:07This is a beurre blanc sauce going with the bass and it's one

0:13:07 > 0:13:10of the most popular fish sauces, based on a good-quality vinegar.

0:13:10 > 0:13:11This one is such good quality,

0:13:11 > 0:13:15it smells so nice, you'd almost want to drink it.

0:13:15 > 0:13:18Into the pan goes quite a good quantity of vinegar

0:13:18 > 0:13:20and then some good-quality white wine.

0:13:20 > 0:13:23And in my case, and this is somewhere where I differ

0:13:23 > 0:13:27from most beurre blanc makers, I add some fish stock.

0:13:27 > 0:13:30This gives the beurre blanc an incomparable sort of roundness

0:13:30 > 0:13:33and sweetness of flavour which you wouldn't get

0:13:33 > 0:13:35if you didn't put it in there.

0:13:35 > 0:13:38And of course, last but not least, some onions.

0:13:38 > 0:13:41Now you wait for that to reduce right down,

0:13:41 > 0:13:45so far down that there's no liquid left in the bottom of the pan.

0:13:45 > 0:13:49Because at that stage, the juices that have come down are so

0:13:49 > 0:13:53concentrated, they'll make the final butter sauce totally wonderful.

0:13:54 > 0:13:57Just add a bit of cream now, which stops it catching

0:13:57 > 0:14:00and also brings the colour back up because the fish stock has made it

0:14:00 > 0:14:03a bit brown, and then start adding the butter. A bit at a time.

0:14:03 > 0:14:06You can whisk it on the heat, it's not going to curdle.

0:14:06 > 0:14:09People get very frightened about these butter sauces

0:14:09 > 0:14:11saying, it's going to split, it's going to split.

0:14:11 > 0:14:14Too many nerves, too many nerves. No problem at all.

0:14:14 > 0:14:17There's a good half pound of unsalted butter to add here.

0:14:17 > 0:14:21This dish, bass with beurre blanc, is a classic French dish

0:14:21 > 0:14:24but you can add beurre blanc to lots of other fish,

0:14:24 > 0:14:26particularly quite bland fish like cod.

0:14:26 > 0:14:29A really thick fillet of cod with beurre blanc is a revelation

0:14:29 > 0:14:31if you've never tried it before.

0:14:31 > 0:14:35That's done. The last thing to do is just to pass it through a sieve.

0:14:37 > 0:14:39And there it is - beurre blanc.

0:14:40 > 0:14:42And now for the fillet of bass.

0:14:42 > 0:14:45First of all, just brush it with a little bit of butter.

0:14:45 > 0:14:48A little bit being a bit of a euphemism here for lots and lots.

0:14:49 > 0:14:51Plenty of seasoning.

0:14:54 > 0:14:56Incidentally about seasoning,

0:14:56 > 0:14:59there's a very famous French chef called Joel Robuchon, who says,

0:14:59 > 0:15:03season any piece of meat, fish before you cook it

0:15:03 > 0:15:06and season it again after you've cooked it.

0:15:06 > 0:15:08And he's absolutely right.

0:15:08 > 0:15:10So, while that's cooking, we'll just get this other bass

0:15:10 > 0:15:11that's over here.

0:15:11 > 0:15:14While I'm about it, there's Pete the refrigeration engineer.

0:15:14 > 0:15:16The fridge has packed up.

0:15:16 > 0:15:18We had 50 in at lunch, we've got 100 in tonight,

0:15:18 > 0:15:20we've got to carry on filming.

0:15:20 > 0:15:22He's going to get on the fridge,

0:15:22 > 0:15:25while I tell you about this wonderful fish - the bass.

0:15:25 > 0:15:26Just look at those scales on a bass,

0:15:26 > 0:15:29it just looks to me like work stainless steel.

0:15:29 > 0:15:32It's the most delightful looking fish, I think.

0:15:32 > 0:15:35So sleek and smooth, no wonder it fetches such a high price.

0:15:35 > 0:15:37And incredibly well-armed.

0:15:37 > 0:15:39Those are all spikes on there,

0:15:39 > 0:15:41there's spikes there, there's spikes there.

0:15:41 > 0:15:43Any of the larder chefs that work on bass will tell you

0:15:43 > 0:15:46about those spikes because inevitably you're going to get your

0:15:46 > 0:15:49hands all covered in spike marks after working on bass.

0:15:49 > 0:15:50Beautiful fish.

0:15:50 > 0:15:54So, now that's really beginning to crisp up under the grill.

0:15:54 > 0:15:57I like to leave the skin on the bass because it's got this nice taste,

0:15:57 > 0:16:00as long as it's crisply cooked.

0:16:00 > 0:16:03If it's all floppy and moist, it's not very nice at all.

0:16:03 > 0:16:06But when it's really crisp, as that is becoming, it's a delight to eat.

0:16:06 > 0:16:10Now for the samphire. Another name is sea asparagus.

0:16:10 > 0:16:12It's looks a bit like asparagus.

0:16:12 > 0:16:15It's cooked to perfection, just over a minute,

0:16:15 > 0:16:17just taking the raw edge of it.

0:16:17 > 0:16:20That's a little bit more than we need for the one portion

0:16:20 > 0:16:21that we're doing here.

0:16:21 > 0:16:24I've got asbestos fingers, let me tell you.

0:16:24 > 0:16:25A bit like walking over hot coals.

0:16:25 > 0:16:27And finally, the beurre blanc.

0:16:27 > 0:16:28Not over the fish

0:16:28 > 0:16:31because I want to keep the nice brown skin of the fish.

0:16:31 > 0:16:33Perfection, I think.

0:16:38 > 0:16:40Gosh, I'm happy to be out here tonight.

0:16:40 > 0:16:42It's been one hell of a day in the kitchen today.

0:16:42 > 0:16:45The first really hot day of summer.

0:16:45 > 0:16:48It's a beautiful evening out here and I've got this wonderfully

0:16:48 > 0:16:52soothing cool dish for tired old cooks like me.

0:16:52 > 0:16:54It's called a ceviche of fish.

0:16:54 > 0:16:58It's ceviche or cevich-e, I don't really care.

0:16:58 > 0:17:02I've got some brill here which I earlier on marinated in lime juice.

0:17:02 > 0:17:06But it's more than marinated, in fact it's cooked in the acid.

0:17:06 > 0:17:08It's gone a very attractive white colour

0:17:08 > 0:17:13and that is nearly ready, apart from a little bit of chopped fennel

0:17:13 > 0:17:17which I'm going to put in there and some beautiful sea salt.

0:17:17 > 0:17:19Look at that, the crystals on that.

0:17:19 > 0:17:21It's not just salt in sea salt like this,

0:17:21 > 0:17:24but there's other minerals in there as well.

0:17:24 > 0:17:27So, straight onto the plate, that's all I need do with that...

0:17:28 > 0:17:30..fish.

0:17:30 > 0:17:33And now, this is a South American dish and I'm going to make a salsa

0:17:33 > 0:17:36to go with it, a very simple salsa.

0:17:36 > 0:17:38Lots of piquant flavours in it.

0:17:38 > 0:17:39Take a bowl.

0:17:39 > 0:17:42First of all, into that bowl drop some spring onion.

0:17:43 > 0:17:45And some chopped tomato.

0:17:46 > 0:17:48Some finely chopped green pepper.

0:17:50 > 0:17:54Perhaps not all that garlic, I might have put a bit much in there.

0:17:54 > 0:17:59And finally, lots, and I mean lots, of fiery red chilli.

0:18:00 > 0:18:03Mix that together with a little bit of virgin olive oil

0:18:03 > 0:18:05and some more of that sea salt.

0:18:07 > 0:18:10And some coriander. Again, a very, very common ingredient

0:18:10 > 0:18:12in South American cookery.

0:18:12 > 0:18:14Stir it round.

0:18:16 > 0:18:17Just a little taste.

0:18:17 > 0:18:19Excuse my fingers.

0:18:21 > 0:18:22A little bit more salt.

0:18:24 > 0:18:26Wow. Wow!

0:18:26 > 0:18:29Now, that's it. There's that chilli biting, biting, biting.

0:18:29 > 0:18:31I love chilli, actually.

0:18:31 > 0:18:33You get used to it after a while, believe me.

0:18:33 > 0:18:35Maybe I'm a bit too used to it.

0:18:35 > 0:18:38Some of my customers in the restaurant get quite concerned

0:18:38 > 0:18:40about the levels sometimes.

0:18:40 > 0:18:44Just to finish off the dish, finally, a few slices of avocado.

0:18:44 > 0:18:46And that's it.

0:18:47 > 0:18:49I think I'll just try a little bit of this.

0:18:53 > 0:18:57Oh, my... Oh, wow, wow, wow.

0:18:57 > 0:19:00Now I'm just going to nip off and get myself a cold beer.

0:19:10 > 0:19:12As Rick says, ceviche is one of the all-time

0:19:12 > 0:19:14classic South American dishes.

0:19:14 > 0:19:17There are also loads of other great recipes from that part of the world

0:19:17 > 0:19:19and I'm going to show you one right now.

0:19:19 > 0:19:22Which is kind of like a sweet street food which they call churros,

0:19:22 > 0:19:25which is served by street vendors all over Latin America

0:19:25 > 0:19:29with a mug of hot chocolate. I'm going to show you that first of all.

0:19:29 > 0:19:31They're like little doughnut things.

0:19:31 > 0:19:32But the recipe involves water,

0:19:32 > 0:19:35which I'm going to get straight on first of all.

0:19:35 > 0:19:37Get that warmed up with some butter.

0:19:37 > 0:19:40The recipe is very similar to that of a French choux pastry,

0:19:40 > 0:19:42which are eclairs really, but the difference being

0:19:42 > 0:19:45instead of this being baked, it's actually deep-fat fried.

0:19:45 > 0:19:48Into there now, we've got some flour,

0:19:48 > 0:19:50we've got some baking powder and egg.

0:19:50 > 0:19:53I'm going to roll that in a mixture of sugar,

0:19:53 > 0:19:55which we've got in here, bit of caster sugar,

0:19:55 > 0:19:58and some cinnamon, for some spice.

0:19:58 > 0:20:01As I said, it's served with hot chocolate.

0:20:01 > 0:20:02We've got some milk, some chocolate,

0:20:02 > 0:20:05a bit of sugar to sweeten it up and a touch of chilli on the top.

0:20:05 > 0:20:07I know you really like chilli

0:20:07 > 0:20:09but they actually do it over there as well.

0:20:09 > 0:20:11The origins of this is not just from Latin America,

0:20:11 > 0:20:13you can get them a lot in Spain.

0:20:13 > 0:20:15That's where this dish is supposed to come from.

0:20:15 > 0:20:17But they're actually wonderful.

0:20:17 > 0:20:20In we go with the flour. That goes straight in.

0:20:20 > 0:20:23Give this a quick mix and it'll end up like a big, thick sort of roux.

0:20:23 > 0:20:25That sort of stuff. That's what we're looking for.

0:20:25 > 0:20:28Have they always done that with the chilli,

0:20:28 > 0:20:29with sweet dishes or is that...?

0:20:29 > 0:20:33Chilli and chocolate is a great combination and it's not just...

0:20:33 > 0:20:36Chilli and pineapple work together as well, if you bake it,

0:20:36 > 0:20:38- it's a fantastic combination. - I love it.

0:20:38 > 0:20:41This is what you end up with, almost like this paste.

0:20:41 > 0:20:45That's what you're looking for. Now in there we go with bicarb.

0:20:45 > 0:20:48In we go with the egg. Crack that in as well.

0:20:48 > 0:20:50Give this a mix together.

0:20:50 > 0:20:54And like I said, this would normally in France be piped out on a tray

0:20:54 > 0:20:58and baked in the oven and served as, like, profiteroles

0:20:58 > 0:21:00or eclairs, but without the baking powder.

0:21:00 > 0:21:03But this one, we're actually going to deep-fat fry.

0:21:03 > 0:21:06So, I'm actually going to get the shape of this.

0:21:06 > 0:21:07The shape is quite important.

0:21:07 > 0:21:10Normally, they'd have a little plastic machine

0:21:10 > 0:21:12or a wooden press to do this

0:21:12 > 0:21:15but I'm going to use a piping bag and a star-shaped nozzle.

0:21:15 > 0:21:17Fill this up and drop it into my deep fat fryer.

0:21:17 > 0:21:20That looks too hard for a woman's job. That was quite vigorous.

0:21:20 > 0:21:23- No, you can do that! - I'd need a machine to do that.

0:21:23 > 0:21:25We mentioned while that was on,

0:21:25 > 0:21:28the cast as well, you eat out once every couple of months, don't you?

0:21:28 > 0:21:31Yeah, we try and go to a different restaurant

0:21:31 > 0:21:33every two to three months

0:21:33 > 0:21:37and we went to a really unusual one last year.

0:21:37 > 0:21:40A place called Dans Le Noir,

0:21:40 > 0:21:44and it's run by some blind people.

0:21:44 > 0:21:47The experience is just mad.

0:21:47 > 0:21:50It's incredible because when you lose a sense, the other senses...

0:21:50 > 0:21:53Your taste goes, your hearing gets a lot more...

0:21:53 > 0:21:55I was told it would be pitch-black but I thought there'd be

0:21:55 > 0:21:59a tiny candle in the corner, but actually you all have to

0:21:59 > 0:22:02put your right arm on each other's shoulder and you get led in

0:22:02 > 0:22:05and then, shoom, it's just pitch-black.

0:22:05 > 0:22:07And your senses are so heightened that the taste...

0:22:07 > 0:22:10We chose to not know what we were eating.

0:22:10 > 0:22:13It's a French restaurant and it's just wonderful.

0:22:13 > 0:22:15And if anyone can go, it's really, really good.

0:22:15 > 0:22:17I'll just show you what I'm doing there.

0:22:17 > 0:22:20You literally just squeeze them like that.

0:22:20 > 0:22:21And once you get an inch and a half,

0:22:21 > 0:22:24just drop them in the deep fat fryer.

0:22:24 > 0:22:26That's what we're looking for. Shake them around.

0:22:26 > 0:22:28That's probably about enough. Maybe one more.

0:22:28 > 0:22:31It's important to do this while the mixture's still warm,

0:22:31 > 0:22:33otherwise you'll never be able to pipe it all out.

0:22:33 > 0:22:35Tell us what's going on with you in EastEnders,

0:22:35 > 0:22:38because a couple of months ago you were all over the place in the

0:22:38 > 0:22:40storyline and now you're back into it.

0:22:40 > 0:22:43- This week coming up is quite a big storyline for you, isn't it?- Yeah.

0:22:43 > 0:22:46- I'm sure you don't watch it, James. - I do watch it!

0:22:46 > 0:22:50- I was watching it last night, yeah. - Really? I'm surprised.

0:22:50 > 0:22:53No, yeah, it was really mad last year and I had a really good

0:22:53 > 0:22:56storyline, so I was lucky and, as I say,

0:22:56 > 0:22:58it all went a bit quiet.

0:22:58 > 0:23:01And now next week, Dawn becomes,

0:23:01 > 0:23:07she's sort of the stepmum to Jay, who's a bit of a rascal.

0:23:07 > 0:23:10She has to force him to go to court and, well,

0:23:10 > 0:23:13she persuades him and, yeah, it's a good week.

0:23:13 > 0:23:16- Keeping you busy.- Yes. - Keeping you busy.

0:23:16 > 0:23:19So, do you get time to cook much at home or not? I don't suppose...

0:23:19 > 0:23:23My family will laugh at this because that's the thing.

0:23:23 > 0:23:25That's why I asked to come on the show because I love food

0:23:25 > 0:23:29and I love watching people cook but I'm an absolute disaster.

0:23:29 > 0:23:32So, I'm planning on being good one day.

0:23:32 > 0:23:36- I actually want to go on one of these courses...- Do you?

0:23:36 > 0:23:40- ..in France or something.- Theo's got a course he does in his restaurant.

0:23:40 > 0:23:42- Really?- Yeah, I do a cookery class. - I'll be there.

0:23:42 > 0:23:46- First Saturday every month.- Really? - Yes.- Oh, wow. Sorted.

0:23:46 > 0:23:49One day I'm going to be really good.

0:23:49 > 0:23:51One day you're going to be really good.

0:23:51 > 0:23:53Although you've moved out from home,

0:23:53 > 0:23:56don't you live about 70 yards away from your mother?

0:23:56 > 0:23:58It's a bit further but...

0:23:58 > 0:24:02I've got a good thing going there, so I go home for dinner every night.

0:24:02 > 0:24:05Like everyone, I love my mum's cooking and she'll get angry at me

0:24:05 > 0:24:08for saying that but she's very good.

0:24:08 > 0:24:11I've always had a big variety of food in my life.

0:24:11 > 0:24:13She cooks something different every night.

0:24:13 > 0:24:16When I get nagged, I go back to mine. Perfect.

0:24:16 > 0:24:18Is that where your love of chilli comes from?

0:24:18 > 0:24:21Yes, when my mum was pregnant with me she had a lot of curry,

0:24:21 > 0:24:23that was her craving.

0:24:23 > 0:24:26And I think when I was a baby they just fed me

0:24:26 > 0:24:30a lot of Indian food and spicy stuff and I loved it.

0:24:30 > 0:24:32- And you still like it now. - Yes, I still like it now.

0:24:32 > 0:24:34There you go.

0:24:34 > 0:24:36We've got our hot chocolate, which is 70% dark chocolate.

0:24:36 > 0:24:39You don't want anything richer than that, otherwise it becomes too bitter.

0:24:39 > 0:24:42You can see you've got the little churros here.

0:24:42 > 0:24:44In there for about two, two and a half minutes.

0:24:45 > 0:24:49Out of the deep fat fryer. Sometimes they're sort of a U-shaped...

0:24:50 > 0:24:52..appearance.

0:24:52 > 0:24:55But what we can do is roll these in the cinnamon.

0:24:55 > 0:24:58And also, if you want something slightly different,

0:24:58 > 0:25:00you can actually put chilli powder in here.

0:25:00 > 0:25:03If you want to do something slightly different, which I've actually done

0:25:03 > 0:25:06with doughnuts as well but they're like a doughnuty sort of thing.

0:25:06 > 0:25:10The idea is you serve these on the side,

0:25:10 > 0:25:13which you can then pile up.

0:25:13 > 0:25:17These would be served by street vendors all across Latin America.

0:25:18 > 0:25:20There you go, you can pile them all up.

0:25:20 > 0:25:23- You should bring it over. - There you go.

0:25:23 > 0:25:25And then what we need is your hot chocolate,

0:25:25 > 0:25:27which has got a bit of sugar in there.

0:25:27 > 0:25:30The milk, of course, just give it a quick blitz,

0:25:30 > 0:25:33so you get a little bit of foam on the top.

0:25:35 > 0:25:41And the idea is, you basically dunk your churros in the hot chocolate.

0:25:41 > 0:25:44KARA CHUCKLES

0:25:44 > 0:25:46Because it's you and you like your chilli,

0:25:46 > 0:25:48- just a touch of chilli powder over the top.- Wow.

0:25:48 > 0:25:50Dive in, tell me what you think.

0:25:50 > 0:25:51Shall I use this spoon or just...?

0:25:51 > 0:25:53No, just dunk one of those straight in.

0:25:53 > 0:25:55Dunk it in there and tell us what you think.

0:25:55 > 0:25:57They're going to be hot, so watch...

0:25:57 > 0:25:59Mm-mm-mm. Oh, my God!

0:26:05 > 0:26:07Now, they looked great.

0:26:07 > 0:26:10Sugary, chocolaty churros. Yumm-o!

0:26:10 > 0:26:13Today, we're taking a look back at some of the tastiest recipes

0:26:13 > 0:26:15from the Saturday Kitchen archives.

0:26:15 > 0:26:18And there's still loads of inspiring dishes to come.

0:26:18 > 0:26:21Up next, the wonderful Mary Berry, who's transforming the humble

0:26:21 > 0:26:25chicken thigh into a luxurious and very tasty supper.

0:26:26 > 0:26:30Welcome back, Mary. We're not baking, we're savoury today.

0:26:30 > 0:26:32So, what are we going to be doing?

0:26:32 > 0:26:34I've got some lovely chicken drumsticks.

0:26:34 > 0:26:37I've taken the bone out and I'm going to put in a sausage meat

0:26:37 > 0:26:41stuffing with lots of herbs, wrap it in bacon and make a lemon sauce.

0:26:41 > 0:26:44OK. You want me to be busy chopping bits and pieces?

0:26:44 > 0:26:45- You're doing all the hard work.- OK!

0:26:45 > 0:26:48We've got parsley, we're going to make a sauce later.

0:26:48 > 0:26:50It's all about the stuffing for this one, first of all.

0:26:50 > 0:26:53These are the little thighs that we've got with the bone removed.

0:26:53 > 0:26:58I mean, I would serve one each, but in Yorkshire

0:26:58 > 0:27:00you'd have about three, wouldn't you?

0:27:00 > 0:27:02We'd have probably that, to be honest with you.

0:27:02 > 0:27:05But we've got a nice bit of parsley. The stuffing, tell us about that.

0:27:05 > 0:27:09- That's just plain sausage meat. - This is very good sausage meat.

0:27:09 > 0:27:13And I'm then going to add some fresh thyme to it.

0:27:13 > 0:27:16And I wouldn't ever use dried thyme, I don't know about...

0:27:16 > 0:27:19- Would you use dried thyme? - Not really, no.

0:27:19 > 0:27:21I think it's a totally different thing.

0:27:21 > 0:27:23And you can grow this in a window box,

0:27:23 > 0:27:25you can grow it by the back door.

0:27:25 > 0:27:27That's just upset all the dried thyme farmers everywhere

0:27:27 > 0:27:31around the country because their sales have plummeted by a thousand percent.

0:27:31 > 0:27:33Think of all the herb growers, come on.

0:27:33 > 0:27:36- And some rind of a lemon. - There you go.

0:27:36 > 0:27:39Where do you get your ideas from? Where does that come from?

0:27:39 > 0:27:41Cooking at home? Where does that...?

0:27:41 > 0:27:46It comes from eating out a bit, also friends give me recipes.

0:27:46 > 0:27:48I do a little bit of travelling.

0:27:48 > 0:27:50But we experiment. We're a team at home.

0:27:50 > 0:27:53I've got Lucy Young and Lucinda, and we all cook together

0:27:53 > 0:27:55and have ideas.

0:27:55 > 0:27:57And they're a lot younger, and they go out

0:27:57 > 0:28:00and have more exciting food sometimes than I do.

0:28:00 > 0:28:03But you've working together for, what, 25 years, 20-odd years?

0:28:03 > 0:28:06Lucy's been with me 26 years.

0:28:06 > 0:28:09She says she's been longer with me than school or anything else.

0:28:09 > 0:28:11I'm lucky. That's it.

0:28:11 > 0:28:14- You want me to out these in here for you.- That's it.

0:28:14 > 0:28:16These are the little bit of stuffing. Any, any...?

0:28:16 > 0:28:19- You use pork stuffing but I suppose...?- No, no, no.

0:28:19 > 0:28:22I would always use pork stuffing, I've never used beef stuffing.

0:28:22 > 0:28:24- That's it.- There you go, and another one.

0:28:24 > 0:28:27This is a recipe, not only from your book as well,

0:28:27 > 0:28:31- but also the TV series that's out now.- Exactly.

0:28:31 > 0:28:35The TV series is Foolproof.

0:28:35 > 0:28:38- Foolproof?- Foolproof. - Do you watch this show?

0:28:38 > 0:28:40- What?- Do you watch this show?

0:28:40 > 0:28:42- These are... - It wasn't last week, foolproof.

0:28:42 > 0:28:44It definitely wasn't last week.

0:28:44 > 0:28:47- How about stretching those for me? - I can stretch those.

0:28:47 > 0:28:49It's Foolproof. It's not on next Monday

0:28:49 > 0:28:52but it's on the following Monday and then three after that.

0:28:52 > 0:28:55So, what's on next Monday, stopping Mary Berry being on air?

0:28:55 > 0:28:59Erm, well, it's definitely with the children.

0:28:59 > 0:29:04It's family day and we filmed it at my daughter's

0:29:04 > 0:29:08and we had a fire, and we put a grid over the top.

0:29:08 > 0:29:10Sort of thing you do at half-term

0:29:10 > 0:29:12and most children have half-term now.

0:29:12 > 0:29:14The boys made flatbreads

0:29:14 > 0:29:18and instead of having them boringly flat, when they come warm,

0:29:18 > 0:29:21if you've done them on the fire, they opened them out and filled them

0:29:21 > 0:29:23with all the things that they liked.

0:29:23 > 0:29:25It was good fun.

0:29:25 > 0:29:28I've known you for about 20, 25 years, something like that.

0:29:28 > 0:29:31- Yes.- Did you ever think you'd be doing this...

0:29:31 > 0:29:34I didn't think I'd be doing this for a living, but did you ever think

0:29:34 > 0:29:37you'd be doing this in your career still?

0:29:37 > 0:29:40- I would think definitely... - Did you ever think that?

0:29:40 > 0:29:42You can't have thought it would turn out to be what it is?

0:29:42 > 0:29:45Not really but, gosh, I'm lucky.

0:29:45 > 0:29:47I have the most fantastic time

0:29:47 > 0:29:50and in my programme I do a lot of travelling.

0:29:50 > 0:29:53I went to a garlic farm and

0:29:53 > 0:29:57I'm doing all the sort of things that I want to do.

0:29:57 > 0:30:00Food's just a massive subject, you never get bored of it

0:30:00 > 0:30:02but there's also so much more to tell.

0:30:02 > 0:30:03And I'm always wanting...

0:30:03 > 0:30:06"I wonder where those heritage tomatoes come from?"

0:30:06 > 0:30:08So off I go and show everybody. It's great fun.

0:30:08 > 0:30:10Right, so the chicken goes in there.

0:30:10 > 0:30:13- I'll rinse the tap so you've got something to wash your hands.- Right.

0:30:13 > 0:30:15- Wash my hands here, right. - Yes, there you go.

0:30:15 > 0:30:18And then, do you want a little bit of honey over this?

0:30:18 > 0:30:20A little bit of honey, that just helps it to be nice and brown.

0:30:20 > 0:30:23- Just drizzle it over. - Sorry. Bit of runny honey...

0:30:23 > 0:30:26If you haven't got any honey that's runny and it's gone solid in

0:30:26 > 0:30:28the jar, just pop it in the microwave for a bit.

0:30:28 > 0:30:31- Do you want black pepper on this? Salt...?- Definitely, a bit of black pepper.

0:30:31 > 0:30:33I put a little bit of salt on the chicken,

0:30:33 > 0:30:35I don't think it'll need any more.

0:30:35 > 0:30:38- OK.- And then we're going to make a sauce.- Yeah.

0:30:40 > 0:30:41Right, now this is the sauce.

0:30:41 > 0:30:46- So I'm going to get you the onions chopped, as well. So...- Lovely.

0:30:46 > 0:30:48- There you go.- So in goes the butter.

0:30:48 > 0:30:51We're going to cook the onion in the butter for a bit to begin with.

0:30:51 > 0:30:53So there's got to be, as well as your series,

0:30:53 > 0:30:57there's got to be another Bake Off on its way. When do you start

0:30:57 > 0:31:00- filming the main one, then? - It'll be in April.- Yeah?

0:31:00 > 0:31:01And that's all great fun.

0:31:01 > 0:31:04We've had more entries than ever, and I look forward to it enormously.

0:31:04 > 0:31:07And again, it's something different.

0:31:07 > 0:31:10Now, you're chopping those beautifully finely. You're a chef.

0:31:10 > 0:31:11I'm a cook.

0:31:12 > 0:31:16There we are. Just do those until they've softened down.

0:31:16 > 0:31:17Guinness Book of Records.

0:31:17 > 0:31:21The world's fastest carrot-peeler and chopper of carrots

0:31:21 > 0:31:23in one minute. 28.

0:31:23 > 0:31:25I think you're in the Guinness Book of Records

0:31:25 > 0:31:27for something else, aren't you?

0:31:27 > 0:31:30That was... Thanks, Mary. That was, yeah...

0:31:30 > 0:31:32LAUGHTER

0:31:32 > 0:31:35I don't know how to explain this one now, do I, really?

0:31:35 > 0:31:38But yeah, removing the most amount of bras off...

0:31:38 > 0:31:40Yes, in one minute.

0:31:40 > 0:31:41With one hand.

0:31:41 > 0:31:44- Right.- Yes.- In goes...- Moving on!

0:31:44 > 0:31:46LAUGHTER

0:31:46 > 0:31:48Here am I, asking you...

0:31:48 > 0:31:50So, this is a roux with onion in.

0:31:50 > 0:31:54- All in the click of the fingers, apparently.- Absolutely.- Right, OK.

0:31:54 > 0:31:59And we're now making a sauce, I have the stock hot,

0:31:59 > 0:32:01and yes, I am using a stock cube.

0:32:01 > 0:32:03OK. And you keep whisking it.

0:32:03 > 0:32:06Use a whisk - is always the good tip for this one, as well. Isn't it, really?

0:32:06 > 0:32:09I like to make it with a whisk, and you keep it beautifully smooth.

0:32:09 > 0:32:11- And it'll be quite thick when you've finished.- OK.

0:32:11 > 0:32:15- But the juices from the meat will thin it down.- OK.- And some cream.

0:32:15 > 0:32:17- And some cream in there, as well.- Yeah.- OK.

0:32:17 > 0:32:20And we're going to put some lemon juice in.

0:32:20 > 0:32:22So this is a six-part series that you've got, as well?

0:32:22 > 0:32:23Six-part series,

0:32:23 > 0:32:26and it's all different subjects,

0:32:26 > 0:32:28and it's family next time.

0:32:28 > 0:32:31Right, and there's got to be something in the planning, as well.

0:32:31 > 0:32:35- What's the next Mary Berry thing? - I'm doing an Easter one.- Right.

0:32:35 > 0:32:38- Which we're doing right now.- OK.

0:32:38 > 0:32:42- And then, with any luck, there'll be one for next year.- OK.

0:32:42 > 0:32:45- Right, in we go with the cream now. - Yeah.- Happy with that? Double cream?

0:32:45 > 0:32:47- Always double cream.- All right.

0:32:47 > 0:32:49Double cream because it will hold better,

0:32:49 > 0:32:53- give a gorgeous flavour, a bit of chopped parsley in there.- OK.

0:32:53 > 0:32:57- And juice of a lemon. Half a lemon. - OK, I've got that, as well. So...

0:32:57 > 0:32:59So, I've got chopped parsley, very quickly in here.

0:32:59 > 0:33:02In Foolproof, I'm trying to give all those...

0:33:02 > 0:33:04- You keep saying it's foolproof.- No,

0:33:04 > 0:33:06but I'm giving you lots of tips to get success every time,

0:33:06 > 0:33:10and not too many ingredients, because I think people sometimes

0:33:10 > 0:33:15have too many, and everything you can get sort of locally. In it goes.

0:33:15 > 0:33:17- In it goes.- Was that to get me? - Lemon juice...

0:33:17 > 0:33:19LAUGHTER

0:33:19 > 0:33:21We know what's coming with Simon's recipe.

0:33:21 > 0:33:22- Lemon juice?- Yeah.- OK, squeeze?

0:33:22 > 0:33:26I think I could do with you in the kitchen. You're pretty good.

0:33:26 > 0:33:28- Pretty good?- You're marvellous.

0:33:28 > 0:33:30- Thank you very much, cheers. - GENTLE LAUGHTER

0:33:30 > 0:33:33- That's it.- Bit more? Happy with that?- Yeah. Lovely. Bit of pepper and salt.

0:33:33 > 0:33:38- I can give you a bit of pepper and salt. That's fine. - I'm here, I'm here, got it.

0:33:38 > 0:33:41- Fine?- Yes.- OK...- And you know, I always use black pepper.

0:33:41 > 0:33:43Because you can see it...

0:33:43 > 0:33:46And then how long would you cook these chicken for, then?

0:33:46 > 0:33:48How long would you roast these for?

0:33:48 > 0:33:53Um, 180, about 30, 35 minutes.

0:33:53 > 0:33:56And any juices that come out, it goes in the sauce, as well.

0:33:56 > 0:34:00Right. I've got the potatoes there, you want a little bit of butter in here.

0:34:00 > 0:34:03- I'll lift that off and you can keep whisking.- I was going to... Yes. Yes, Chef.

0:34:03 > 0:34:05GENTLE LAUGHTER

0:34:05 > 0:34:08- Keep whisking, Mary. Keep whisking, keep whisking.- That's perfect.

0:34:08 > 0:34:11- I think I'll take all that. - You want all that?- Yes.

0:34:11 > 0:34:12Don't let's waste anything.

0:34:12 > 0:34:16They look delicious, because they're nice and crispy-brown. That's it.

0:34:16 > 0:34:20I'm going to take some butter and put it into the potatoes. Like that.

0:34:20 > 0:34:23- The French beans, you want these draining off...- Draining off.

0:34:23 > 0:34:25Haven't cooked them through long. That's it.

0:34:25 > 0:34:28- Black pepper in here, as well?- OK.

0:34:28 > 0:34:30- I'm all for a bit of black pepper. - Yeah?

0:34:30 > 0:34:32- Black pepper in there, as well? OK.- Drop of butter.

0:34:32 > 0:34:34Put in there, as well.

0:34:34 > 0:34:37So, this, this recipe is from your new book.

0:34:37 > 0:34:38How many are you up to now, then?

0:34:38 > 0:34:42- Oh, I don't know...- Because I thought I was doing... I'm 17.

0:34:42 > 0:34:46- Oh, I'm about three times that. - Are you?- Four times that.

0:34:46 > 0:34:48Yes, but I'm a little bit older than you...

0:34:48 > 0:34:49GENTLE LAUGHTER

0:34:49 > 0:34:51- ..my boy.- Yeah...

0:34:51 > 0:34:54Go on, you must, you must know. How many? Go on.

0:34:54 > 0:34:57- 70.- 70? 70 books? - Yes, but I'm quite old, you know.

0:34:57 > 0:35:00I've had plenty of time and lots of wonderful help.

0:35:00 > 0:35:03I've got so far to go. Right.

0:35:03 > 0:35:06- Right.- There you go. Chicken? - That's enough for me.

0:35:06 > 0:35:08That's enough for a normal person,

0:35:08 > 0:35:10and that's enough for a Yorkshireman.

0:35:10 > 0:35:11LAUGHTER

0:35:11 > 0:35:13Right.

0:35:13 > 0:35:17- This one?- Yeah.- Veg, beans. - Nice bit of colour.- OK.- That's it.

0:35:17 > 0:35:19Happy with that? Potatoes?

0:35:19 > 0:35:21I'm wondering who's doing the cooking here!

0:35:21 > 0:35:25- I'm just standing here. - It's foolproof, apparently.

0:35:27 > 0:35:29Three.

0:35:29 > 0:35:30For a Yorkshireman. There we are.

0:35:32 > 0:35:35- And don't forget the sauce. - Bit of sauce.- I'll come over here.

0:35:35 > 0:35:38- I'll steady it.- OK. Bit of that over the top.- Yes.

0:35:38 > 0:35:40So this sauce is very quick as well, that sauce.

0:35:40 > 0:35:42It's very quick, it's very delicious.

0:35:42 > 0:35:44I'm married to a man who likes gravy,

0:35:44 > 0:35:46- so I always have to make a lot of sauce.- Right.

0:35:46 > 0:35:49So, explain to us what that dish is again, Mary?

0:35:49 > 0:35:52It's chicken thighs that I've made a lovely stuffing from

0:35:52 > 0:35:56sausage meat and herbs and, um, a little bit of grated cheese,

0:35:56 > 0:35:58- which we forgot to put in.- Yeah.

0:35:58 > 0:36:01And then we wrapped it in bacon and then we've made

0:36:01 > 0:36:05a sauce using the lemon juice and onion and cream.

0:36:05 > 0:36:06Foolproof, you see.

0:36:11 > 0:36:14- Right, Mary. Do you want to join us over here?- Yes, please.

0:36:14 > 0:36:17- Have a seat. There you go. - OK, thanks.

0:36:17 > 0:36:19All right...? Are you in?

0:36:19 > 0:36:22- Yeah.- Sorted. There you go. Right.

0:36:22 > 0:36:24Robert, dive into that for breakfast.

0:36:24 > 0:36:27I'm so glad it's not fish, cos you wouldn't like that, would you?

0:36:27 > 0:36:30Dive into that, you see. Big chunk of chicken.

0:36:30 > 0:36:32That's the great thing about the thighs,

0:36:32 > 0:36:34keeps it nice and moist as well, really.

0:36:34 > 0:36:37I think it's one of the best cuts of chicken, and having stuffing,

0:36:37 > 0:36:40- it makes it go further, gives it flavour.- Skin on? Skin off?

0:36:40 > 0:36:41There's skin off.

0:36:41 > 0:36:44On this particular occasion, I've taken the skin off,

0:36:44 > 0:36:47- because I wanted crispy bacon round the outside.- There you go.

0:36:47 > 0:36:50- Chicken and stuffing. You can't beat it. There you go.- Can't beat that.

0:36:53 > 0:36:55A hearty dish from an awesome lady.

0:36:55 > 0:36:57HE SINGS WEAKLY # We love you, Mary

0:36:57 > 0:36:59# Yes, we do. #

0:36:59 > 0:37:00Sorry. Bad singing.

0:37:00 > 0:37:02Anyway, talking of national treasures,

0:37:02 > 0:37:06it's time for another helping of Far Flung Floyd.

0:37:06 > 0:37:08Uh!

0:37:08 > 0:37:10Evander Preston is six foot, two inches tall,

0:37:10 > 0:37:11an ex-rock session musician

0:37:11 > 0:37:13who looks like a renegade from The Byrds.

0:37:13 > 0:37:16They say he's 50-plus, his friends call him Moses,

0:37:16 > 0:37:18and he has a fantasy about being looked after by dwarves.

0:37:18 > 0:37:22He was also a former president of the American Food and Wine Association.

0:37:22 > 0:37:23These look like...

0:37:23 > 0:37:26We imagine the Americans to have big things,

0:37:26 > 0:37:29but these frogs' legs are absolutely enormous. Are they local frogs?

0:37:29 > 0:37:31Absolutely. Those are absolutely local, they sure are.

0:37:31 > 0:37:33I've been in dozens and hundreds of kitchens,

0:37:33 > 0:37:35I've never cooked on a stove like this.

0:37:35 > 0:37:39I mean, like a cross between a Chinese cooker, a paella dish,

0:37:39 > 0:37:41I don't know. Tell me about your cooking. Did you design it?

0:37:41 > 0:37:45This is specially designed to do exactly what we like to do.

0:37:45 > 0:37:48We can either use bowl-shaped deep fryers,

0:37:48 > 0:37:50or we can put pans on and fry the 'gator the way we are,

0:37:50 > 0:37:54we have water running across, to keep it clean, keep it cool.

0:37:54 > 0:37:58A little sewage system across the back where nothing goes into

0:37:58 > 0:38:00the garbage. It totally cleans itself.

0:38:00 > 0:38:04- Plus we have water that comes out that...- Right.

0:38:04 > 0:38:07- ..will give us whatever we want. - It is very, very swish.

0:38:07 > 0:38:10- I think it's absolutely superb. - Plus incredible heat.

0:38:10 > 0:38:13You might have a little difficulty finding these succulent fillets

0:38:13 > 0:38:16in Sainsbury's or Waitrose or Tesco or something like that,

0:38:16 > 0:38:19because it's not veal, it's not beef, it's alligator.

0:38:19 > 0:38:21I've been cooking now for on 30 years,

0:38:21 > 0:38:24I've been making television programmes for hundreds of them.

0:38:24 > 0:38:26I've never cooked 'gator burgers before in my life.

0:38:26 > 0:38:28And apparently, here in Florida,

0:38:28 > 0:38:32'gator burgers are a part of something they call a cracker feast.

0:38:32 > 0:38:33What's a cracker feast, Evander?

0:38:33 > 0:38:37A cracker would be our finer Florida food that we've been involved with,

0:38:37 > 0:38:39probably for the last 90 or 100 years.

0:38:39 > 0:38:42These are the things that we have in our area that we've learned

0:38:42 > 0:38:46- to eat and be creative with. - And what is a cracker?

0:38:46 > 0:38:49A cracker is a person that's been born and raised in Florida

0:38:49 > 0:38:53and also the name came from the whip where they cracked and they

0:38:53 > 0:38:56would catch rabbits, squirrels, cracking them with a bullwhip.

0:38:56 > 0:39:00- They'd actually get them and catch them with the whip.- Absolutely.

0:39:01 > 0:39:03Uh!

0:39:03 > 0:39:06If you want a cracker banquet, then Evander is your man.

0:39:06 > 0:39:09If you fancy a gold electric train with a cargo of diamonds,

0:39:09 > 0:39:11then Evander is your man.

0:39:11 > 0:39:14But his latest passion is to form the international eccentric club,

0:39:14 > 0:39:17and if you want to join, call him, not me.

0:39:20 > 0:39:22What have we got here? What is this?

0:39:22 > 0:39:24The black-eyed peas are very important,

0:39:24 > 0:39:26they're underneath there, and that's,

0:39:26 > 0:39:30that's our New Year good luck thing that we must have.

0:39:30 > 0:39:33Are these the peas that...

0:39:33 > 0:39:36Tallahatchie bridge lady was singing about?

0:39:36 > 0:39:39- I'll have, you know, parsley, black-eyed peas, please. - Exactly.- Right.

0:39:39 > 0:39:43- What is this?- Armadillo. That's the armour-plated animal.

0:39:43 > 0:39:46- And that's a gumbo.- That's a gumbo made from armadillo.- Mixed up.

0:39:46 > 0:39:50Hey, listen, I have people at home in Britain, where I come from,

0:39:50 > 0:39:53who are going to be really upset about eating alligators,

0:39:53 > 0:39:55about eating armadillos.

0:39:55 > 0:39:58I mean, what is the justification of that, in American terms,

0:39:58 > 0:40:02for eating what we would consider would be preserved wildlife?

0:40:02 > 0:40:03Well, probably the alligators

0:40:03 > 0:40:06have eaten an awful lot of us, for one thing.

0:40:06 > 0:40:09And the armadillos, there are an incredible amount of them.

0:40:09 > 0:40:11- So they're thinning out the population.- Right.

0:40:11 > 0:40:14And it doesn't cause an issue with conservation and stuff like that?

0:40:14 > 0:40:17- Absolutely not.- Right, OK. No letters, please. - They're abounding in society.

0:40:17 > 0:40:22- Good, here, this looks like an Indian pilau.- OK. Dirty rice.

0:40:22 > 0:40:26- Dirty rice.- And that's squirrel sausage fried with rice.

0:40:26 > 0:40:29Do you know, I've only been in America three days,

0:40:29 > 0:40:32I'm already eating squirrel, armadillo, alligator.

0:40:32 > 0:40:35I mean, what is this programme going to give us by the time we get

0:40:35 > 0:40:37to California, for heaven's sakes?

0:40:37 > 0:40:41- Crikey, what's this?- Now, we have venison with Black Jack sauce.

0:40:41 > 0:40:42What is Black Jack sauce?

0:40:42 > 0:40:44That's made with our famous Jack Daniels liquor.

0:40:44 > 0:40:46Now that sounds like the drinking man's dish.

0:40:46 > 0:40:49- That is the drinking man's dish. - Let's try that.

0:40:49 > 0:40:52- Hey, those squirrel sausages are wonderful.- Great.

0:40:52 > 0:40:55And you'll find the potatoes and green beans are a great staple,

0:40:55 > 0:40:58probably for a lifetime of our...

0:40:58 > 0:41:01- of our people. - These are quite sweet.

0:41:01 > 0:41:05- Yes, they are.- They're delicious. - Now we're going by a shrimp gumbo.

0:41:05 > 0:41:07- A shrimp gumbo. - Incredible with a biscuit...

0:41:07 > 0:41:11There's a whole shrimp right in there.

0:41:11 > 0:41:13This is soul food. Isn't it?

0:41:13 > 0:41:14Absolutely.

0:41:15 > 0:41:18Jambalaya, corn fish pie and Philly Gumbo.

0:41:18 > 0:41:20I just can't believe all of this. What are these?

0:41:20 > 0:41:23Those are Florida egg roll, that are made with crab meat.

0:41:23 > 0:41:26And you've got to try this one bite of one and one of our

0:41:26 > 0:41:27traditional Florida sauces.

0:41:27 > 0:41:29That's made from mango.

0:41:29 > 0:41:33It's just a traditional Florida jambalaya type of sauce.

0:41:33 > 0:41:35- And that? - Those are our collard greens,

0:41:35 > 0:41:38which would probably be our lowest-priced vegetable in Florida.

0:41:38 > 0:41:41I think I'll make the entire series and call it Floyd On Florida.

0:41:41 > 0:41:43I don't see any good reason to do anything else.

0:41:43 > 0:41:46But I tell you what we have got - our 'gator burgers are burning.

0:42:03 > 0:42:04Uh! Tear it up!

0:42:07 > 0:42:09He's going down, he's heading for the rocks.

0:42:09 > 0:42:12He's running, he's running from the rocks. He's running for the bottom.

0:42:18 > 0:42:21Jack, I can't do anything to this.

0:42:25 > 0:42:27He's taking back line off me.

0:42:27 > 0:42:29Take him out. Right, Well, I can't...

0:42:29 > 0:42:30If I go any tighter...

0:42:31 > 0:42:33All we can do is...

0:42:42 > 0:42:44- We tried.- I tried.

0:42:44 > 0:42:46It was good.

0:42:46 > 0:42:48# Ain't that a shame?

0:42:50 > 0:42:51# My tears fell like rain

0:42:54 > 0:42:56# Ain't that a shame?

0:42:58 > 0:43:01# You're the one to blame. #

0:43:02 > 0:43:04INSTRUMENTAL

0:43:18 > 0:43:20Isn't this great? All my life I've wanted to be on a desert island,

0:43:20 > 0:43:23I had a really bad day, I fought with that fish,

0:43:23 > 0:43:25I tried with that fish, I cried for that fish.

0:43:25 > 0:43:27Some days there just ain't no fish.

0:43:27 > 0:43:31But we were talking about grouper, and grouper on a plate is Florida,

0:43:31 > 0:43:33there are a couple of fillets of grouper.

0:43:33 > 0:43:36This is actually the one I really caught.

0:43:36 > 0:43:37OK, we took some fillets from that.

0:43:37 > 0:43:42I made a little sauce, which I'll have to lift over to you.

0:43:42 > 0:43:45It's little onions, it's limes, cos Florida is rich in limes,

0:43:45 > 0:43:48it's white wine, it's American white wine, that's good.

0:43:48 > 0:43:51All with a bit of flour, cooked down,

0:43:51 > 0:43:54butter in it to enrich it, to make it look really nice and really good,

0:43:54 > 0:43:57and by the way, it is quite good.

0:44:01 > 0:44:03You eat this fish, you tell me if it's good.

0:44:03 > 0:44:06If you want to stay in the programme,

0:44:06 > 0:44:09cos we can always edit you out if you don't like this dish,

0:44:09 > 0:44:14which I have tried very hard to make. Now, it's difficult.

0:44:14 > 0:44:17I mean, just a little of that lime sauce over there,

0:44:17 > 0:44:19just to freshen it up.

0:44:19 > 0:44:22And try to make it look a little bit prettier if we can.

0:44:22 > 0:44:26A slice of lime, a little bit of dill on the side.

0:44:26 > 0:44:28And you need a fork. There we are.

0:44:28 > 0:44:31For me, Will, Clive, I don't know what do you think,

0:44:31 > 0:44:33those for me, for today at least,

0:44:33 > 0:44:36Florida on a plate, but it's down to Jack, Captain Jack,

0:44:36 > 0:44:38- Captain Ahab. - JACK LAUGHS

0:44:38 > 0:44:41Like Bob Dylan said, I saw three ships coming my way,

0:44:41 > 0:44:43and they said, "Where are you going?"

0:44:43 > 0:44:45And he said, "We're looking for America."

0:44:45 > 0:44:46And he said, "Good luck."

0:44:46 > 0:44:48OK, here we go.

0:44:52 > 0:44:54Mm. That's incredible.

0:44:55 > 0:44:59Jack, if I had landed that fish, I mean, it was a big fish, what would've happened?

0:44:59 > 0:45:03If it had been a world record, being a member of IGFA,

0:45:03 > 0:45:08and endorsements, I would be worth about 1 million to 1.5 million.

0:45:08 > 0:45:12And you're still prepared...? I mean, how close were we to that?

0:45:12 > 0:45:15Uh, I'd say we were, we were pretty close.

0:45:15 > 0:45:18I saw my new boat and my new house and everything else.

0:45:18 > 0:45:19But that's all right,

0:45:19 > 0:45:22that's why they're out there and I'll try again tomorrow.

0:45:22 > 0:45:24Well, I've got the Bible,

0:45:24 > 0:45:27got my Shakespeare and eight Stranglers records,

0:45:27 > 0:45:30but what I really want, Sue, is that fish.

0:45:39 > 0:45:42My head is running with Jerry Lee Lewis songs, Elvis Presley songs.

0:45:42 > 0:45:45I'm coming to Memphis for the first time.

0:45:45 > 0:45:47You know, would you believe it? My luck,

0:45:47 > 0:45:50I pick up the paper at the airport, what is it? 3rd of February, 1989.

0:45:50 > 0:45:53What does it say? "Rock hero was robbed of his future."

0:45:53 > 0:45:57Tribute to Buddy Holly. Buddy Holly died 30 years ago today,

0:45:57 > 0:45:58just as I'm hitting Memphis.

0:45:58 > 0:46:01And Don McLean wrote that wonderful song, do you remember?

0:46:01 > 0:46:05American Pie. He wrote about "the day the music died".

0:46:05 > 0:46:07But the music hasn't died.

0:46:07 > 0:46:09It is still going on here.

0:46:09 > 0:46:12And I know for sure, I ain't going to be stuck inside a mobile

0:46:12 > 0:46:14with the Memphis blues again.

0:46:16 > 0:46:20Memphis was so named by General Jackson after the capital

0:46:20 > 0:46:23of ancient Egypt, because the river reminded him of the Nile.

0:46:23 > 0:46:27More importantly, Memphis is the kitchen of rock and roll.

0:46:27 > 0:46:30What would you eat for your, for your dinner, for example?

0:46:30 > 0:46:33- I would say the barbecue.- The barbecue.- Barbecue ribs or shoulder.

0:46:33 > 0:46:34Yeah.

0:46:34 > 0:46:37They're both Memphis specialties, and they're very good.

0:46:37 > 0:46:42- And what about the women? Have they got some pretty women in Memphis? - Got some pretty women in Memphis.

0:46:42 > 0:46:43The fact is we're outnumbered,

0:46:43 > 0:46:47- we've got about nine to each man in the city.- Nine women to each man!

0:46:47 > 0:46:49- That's about right. - Tell your ma, tell your pa,

0:46:49 > 0:46:51I'm going to take you back to Arkansas.

0:46:51 > 0:46:53# Tell your mama...

0:46:53 > 0:46:54# Tell your pa...

0:46:54 > 0:46:56# They are, they ain't...

0:46:56 > 0:46:57# They're your brother

0:46:57 > 0:46:58# They're your cousin...

0:46:58 > 0:47:01# They're the queen...

0:47:01 > 0:47:03# I want to go back to Arkansas

0:47:04 > 0:47:07# Hey, hey-eee! #

0:47:07 > 0:47:09All right, baby...

0:47:12 > 0:47:14# See the girl with the diamond ring

0:47:14 > 0:47:16# She know how to shake my thing... #

0:47:16 > 0:47:17Like that!

0:47:17 > 0:47:20# Hey, hey-eee! #

0:47:20 > 0:47:22All right...

0:47:22 > 0:47:24I'm going to play a little piano for you, boy.

0:47:24 > 0:47:26INSTRUMENTAL

0:47:38 > 0:47:40POLICE SIREN

0:47:40 > 0:47:42PIANO MUSIC CONTINUES

0:47:45 > 0:47:47What do you like about that?

0:47:48 > 0:47:51# Hey, go

0:47:51 > 0:47:52# Go, little queenie, go

0:47:52 > 0:47:54# Ooh!

0:47:54 > 0:47:55# Go!

0:47:55 > 0:47:57# Go, little queenie, go

0:47:58 > 0:47:59# Go...

0:47:59 > 0:48:01# Go, little queenie, go... #

0:48:02 > 0:48:03INSTRUMENTAL

0:48:14 > 0:48:16PIANIST SHOUTS

0:48:21 > 0:48:25If the overwhelming ambience of this place doesn't get to you,

0:48:25 > 0:48:26then you are brain-dead.

0:48:26 > 0:48:28I mean, I know this is a cookery programme,

0:48:28 > 0:48:31but rock and roll is like cookery, too.

0:48:31 > 0:48:33Ask any good cook, he'll tell you what he needs,

0:48:33 > 0:48:35he needs three things, he calls it his Trinity,

0:48:35 > 0:48:38like in Louisiana it's bell peppers, onions and celery.

0:48:38 > 0:48:40But for rock and roll, you need blues, you need gospel,

0:48:40 > 0:48:42you need jazz.

0:48:42 > 0:48:43And that's exactly what they did here,

0:48:43 > 0:48:46this is the kitchen of rock and roll.

0:48:46 > 0:48:49And this is the microphone that Elvis used for his first song,

0:48:49 > 0:48:51so let's get cooking.

0:48:51 > 0:48:54# Well, that's all right, mama

0:48:54 > 0:48:56# That's all right for you

0:48:56 > 0:48:58# That's all right, mama

0:48:58 > 0:49:00# Just any way you do

0:49:00 > 0:49:03# Well, that's all right,

0:49:03 > 0:49:05# That's all right

0:49:05 > 0:49:08# That's all right now, mama

0:49:08 > 0:49:10# Any way you do. #

0:49:10 > 0:49:14If you want what they call down-home cooking, Buntyn's is the place.

0:49:14 > 0:49:17Elvis used it for the odd half dozen cheeseburgers.

0:49:17 > 0:49:21Anyway, this restaurant celebrates Southern cooking, with fried

0:49:21 > 0:49:25chicken, okra, black-eyed peas, turnip greens, the whole nine yards.

0:49:25 > 0:49:28It's like The Ode To Billie Jo. And it's always packed.

0:49:28 > 0:49:31If you ain't there by 12, try another place.

0:49:33 > 0:49:35# By me...

0:49:35 > 0:49:39# Up by me, oh Lord...

0:49:39 > 0:49:42# Up by me

0:49:42 > 0:49:47# Up by me and let me do thy will... #

0:49:47 > 0:49:50Nobody wants to play rhythm guitar behind Jesus.

0:49:50 > 0:49:53Everybody wants to be the lead singer in the band,

0:49:53 > 0:49:56so the song goes. But where would we be without gospel?

0:49:56 > 0:49:58There'd be no rock and roll, for a start.

0:49:58 > 0:50:01But this church belongs to an old chum of Martin Luther King,

0:50:01 > 0:50:05the Reverend James Carter, and his wife, Portia.

0:50:05 > 0:50:08One day, he called the man.

0:50:08 > 0:50:14He said if you is asked to go one mile, he said go two.

0:50:14 > 0:50:18And if somebody asked you for your coat, don't only give him your topcoat,

0:50:18 > 0:50:20give him your overcoat.

0:50:20 > 0:50:23And if they slap you on one cheek, turn the other cheek.

0:50:23 > 0:50:28We all out of step with Jesus. You all know that's true.

0:50:28 > 0:50:29You hit me, I'm going to hit you back.

0:50:34 > 0:50:36# Up by me

0:50:38 > 0:50:41# Up by me

0:50:42 > 0:50:44# Up by me... #

0:50:53 > 0:51:01This here, this here is, erm... Smoked... Chicken.

0:51:04 > 0:51:10Now, this was smoked with a Texas briquette, a type of wood,

0:51:10 > 0:51:14in one of the things back in the church there. Now, you all try that.

0:51:14 > 0:51:17I want all of you to try that. Now this...

0:51:17 > 0:51:23If you don't believe this is good, I dare you to bite into it.

0:51:23 > 0:51:28This is prime beef and it's smoked, too.

0:51:28 > 0:51:35This was smoked in a certain special gravy by me. Over here...

0:51:36 > 0:51:39I don't ordinarily go to church on Wednesdays,

0:51:39 > 0:51:41but this is no ordinary church.

0:51:41 > 0:51:44It's a family affair and they call it the eating church.

0:51:44 > 0:51:46This place is always full.

0:51:46 > 0:51:49After a fun session of praising the Lord, it's time to praise

0:51:49 > 0:51:53the cook and the cooking smells seep through the little church.

0:51:58 > 0:52:01Absolutely brilliant. You've got to love that man.

0:52:01 > 0:52:04As ever on Best Bites, we're looking back at some of the most

0:52:04 > 0:52:07memorable dishes from the Saturday Kitchen archives.

0:52:07 > 0:52:09Still to come on today's show -

0:52:09 > 0:52:12Anna Jones and Gennaro Contaldo go head-to-head in the omelette challenge

0:52:12 > 0:52:15and Gennaro has got his eye on a quick time,

0:52:15 > 0:52:17to regain that top spot.

0:52:19 > 0:52:21Cyrus Todiwala is cooking up a South Indian crab dish

0:52:21 > 0:52:24that more than delivers on flavour.

0:52:24 > 0:52:27He makes a base of tomato, coconut and curry spices, tosses

0:52:27 > 0:52:31the cooked crab meat through and serves it with a traditional salad.

0:52:31 > 0:52:34And Phil Tufnell faces food heaven or food hell.

0:52:34 > 0:52:35Did he get his food heaven?

0:52:35 > 0:52:39Leek and lamb pie with buttered new potatoes and chantenay carrots.

0:52:39 > 0:52:43Or food hell? Cream of celeriac soup with pan-fried curried scallops.

0:52:43 > 0:52:46You can find out what he got, at the end of the show.

0:52:46 > 0:52:50Next up is the master of Peruvian cuisine, Martin Morales.

0:52:50 > 0:52:53He's looking to make a good impression on Alistair McGowan

0:52:53 > 0:52:56with his vegetarian take on a burger.

0:52:56 > 0:52:59We're going to cook now with some sensational South American food.

0:52:59 > 0:53:02It's Martin Morales. Martin, good to have you here.

0:53:02 > 0:53:04- What are you cooking for us? - OK, so we're going to start with...

0:53:04 > 0:53:06We're going to do a quinoa burger

0:53:06 > 0:53:09- with a really lovely dip that's going to go with cassava fries.- OK.

0:53:09 > 0:53:11- The dip's called ocopa. - It sounds interesting.

0:53:11 > 0:53:14You've got your work cut out because I struggle with quinoa, I have to say.

0:53:14 > 0:53:17- You have three different types for us today.- Easy.- And I know little...

0:53:17 > 0:53:20- When I say little, I know nothing about Peruvian food.- OK.

0:53:20 > 0:53:23It's a pleasure to be here and to show you a little bit about what I do.

0:53:23 > 0:53:24So, what are we doing?

0:53:24 > 0:53:28- If you could chop... If you could just finely chop that.- Sure.

0:53:28 > 0:53:31Lovely red onion and some garlic, that would be fantastic,

0:53:31 > 0:53:33while I make the quinoa burger.

0:53:33 > 0:53:36- OK.- So, I'm using three types of quinoa. This is white quinoa.

0:53:36 > 0:53:39So, why three different types? Do they give different textures or flavours?

0:53:39 > 0:53:42Yeah, just to give it crunchiness.

0:53:42 > 0:53:45- Actually, the darker one is a little bit nuttier.- OK.

0:53:45 > 0:53:48- So...- Is it a big Peruvian ingredient?- It's huge.

0:53:49 > 0:53:53It's come about here over the last, I don't know, six years or so.

0:53:53 > 0:53:55- That's right. - It started getting popular...

0:53:55 > 0:53:58Well, it's a fantastic ingredient. It's a superfood.

0:53:58 > 0:54:02It's a grain that is grown in the Andes of Peru and Bolivia and

0:54:02 > 0:54:06- it's high in nutrients, high in protein.- Yeah.

0:54:06 > 0:54:09- It's a complete protein, so it's... - But you're putting it in a burger?

0:54:09 > 0:54:13- It's fat-free, cholesterol-free. - Right. All the good stuff, then.

0:54:13 > 0:54:15Just really fantastic. It's great for your...

0:54:15 > 0:54:18- Great for blood, great for your brain, great for your body.- Really?

0:54:18 > 0:54:21- Great for your immune system.- OK. - So...

0:54:21 > 0:54:24And the key, really, is to make sure that you buy the right quinoa

0:54:24 > 0:54:27that's come from a sustainable source. So, always check the label.

0:54:27 > 0:54:30OK. But it's available pretty much in supermarkets?

0:54:30 > 0:54:32Health food shops as well as some supermarkets as well.

0:54:32 > 0:54:35- You can buy it precooked as well. - Right. Is that a good idea or not?

0:54:35 > 0:54:38It's fine. There's some good varieties of that as well.

0:54:38 > 0:54:40Is it meaty? Will it give that kind of meaty burger taste?

0:54:40 > 0:54:43We're going to add some other flavours here as well.

0:54:43 > 0:54:45- Right.- So, we've got the quinoa...

0:54:45 > 0:54:48This, we've boiled. So, the darker quinoa, 16 minutes,

0:54:48 > 0:54:5014 minutes and 12 minutes, or stick them all together.

0:54:50 > 0:54:53- Can I try that?- Yeah, sure.- And you can eat this in a salad, right?

0:54:53 > 0:54:56- You don't have to...- Yeah. We're going to put some Parmesan in there.

0:54:56 > 0:54:59- We're going to add some things. - Needs some help.- Yeah, yeah, yeah.

0:54:59 > 0:55:02- It's going to.- It needs a little help.- Yeah, yeah.- It's got a nice crunch to it.

0:55:02 > 0:55:05Well, if you get that in there, we'll start giving it some help.

0:55:05 > 0:55:06LAUGHTER

0:55:06 > 0:55:09All right, I know my place! A bit like that? A little bit of oil?

0:55:09 > 0:55:12- Yes, a little bit of olive oil. And...- It has... Do you know what?

0:55:12 > 0:55:15- It has got a nice, and... - It's quite nutty.- It has...

0:55:15 > 0:55:19- It's got a lovely texture. Do you use it, Alan?- I do use it.

0:55:19 > 0:55:21- What do you do with it? - Different things.

0:55:21 > 0:55:24- We make a little porridge with it. - Really?

0:55:24 > 0:55:27So, quinoa, some other grains and nuts and make porridge or

0:55:27 > 0:55:31we've been known to crust a fish with it and pan-fry fish

0:55:31 > 0:55:34- nice and crunchy and nutty. It's really nice.- Sounds nice.

0:55:34 > 0:55:36- It's very versatile. - Right, talk us through these.

0:55:36 > 0:55:39- I've got to deep-fry these. - So these are cassava.

0:55:39 > 0:55:42- They look like parsnip.- No, no. It's a root vegetable as well.

0:55:42 > 0:55:44- That's this boy here, yeah? - Used a lot in Latin America. Yeah.

0:55:44 > 0:55:48- So we just boiled them beforehand. - OK.- And that's it.

0:55:48 > 0:55:50And now we're going to just deep-fry them.

0:55:50 > 0:55:51So we don't need to do anything?

0:55:51 > 0:55:55They don't need drying or anything, just straight into the fryer?

0:55:55 > 0:55:59- Yes, absolutely.- OK. - And here we're going to put...

0:55:59 > 0:56:02We've got two different types of chillies native to Peru.

0:56:02 > 0:56:04So, not only have we got some lovely quinoa,

0:56:04 > 0:56:08- but we've got some Amarillo chilli here.- And what does that taste like?

0:56:08 > 0:56:11Amarillo chilli is this little baby here. Look at that.

0:56:11 > 0:56:16- Beautiful. Native to Peru, really aromatic.- So, is that a hot chilli?

0:56:16 > 0:56:19A slightly hot chilli, but it's all about the aroma.

0:56:19 > 0:56:21Try a little bit of this.

0:56:21 > 0:56:26This is a paste we've made from garlic and onion. Just sauteing it.

0:56:26 > 0:56:29- Oh, that's good!- Gorgeous, isn't it? You can use that for anything.

0:56:29 > 0:56:32- It's not hot. It's just a little bit warm and spicy.- That's right.

0:56:32 > 0:56:35- It's quite fragrant with those chillies.- Yes.

0:56:35 > 0:56:37So what could you use if you can't get hold of those?

0:56:37 > 0:56:43- We use just medium-strength red chilli.- Mm-hm.- And a yellow pepper.

0:56:43 > 0:56:45- Oh, really? - Just replace that.- OK.

0:56:45 > 0:56:49So when we make our ceviches, we do some fantastic ceviches,

0:56:49 > 0:56:50we use that, for example.

0:56:50 > 0:56:54Or when we make a lovely dish called aji de gallina, a chicken dish,

0:56:54 > 0:56:56- we use that as well. - Mm-hm.- So...

0:56:57 > 0:57:01So, yeah. And then adding to this as well, I'm going to use maca powder.

0:57:01 > 0:57:04OK, another ingredient I know nothing of.

0:57:04 > 0:57:08- It comes from the maca root. And it's another superfood.- No?- No.

0:57:08 > 0:57:12- No, good, I feel better about myself.- Me neither, me neither.

0:57:12 > 0:57:14Nothing to do with the Beatles,

0:57:14 > 0:57:16but I'm sure Paul McCartney would love this.

0:57:16 > 0:57:19It's a maca root, high in protein, high in minerals.

0:57:19 > 0:57:21Really, really good for you.

0:57:21 > 0:57:24And is this sort of typical of what you serve in your restaurant?

0:57:24 > 0:57:26You've got a couple of restaurants?

0:57:26 > 0:57:29We've just opened a new restaurant called Andina that's just gorgeous.

0:57:29 > 0:57:32- Tonnes of vegetarian dishes. - Yeah.- Really healthy dishes.

0:57:32 > 0:57:36And it's a real homage to the food of the Andes of Peru because

0:57:36 > 0:57:39my grandmother was an Andina a lady from the Andes.

0:57:39 > 0:57:40That's what Andina means.

0:57:40 > 0:57:44- And is it naturally vegetarian, Peruvian food?- No, no.

0:57:44 > 0:57:46I mean, we use tonnes of fish, obviously,

0:57:46 > 0:57:49for all our seafood dishes, because we are on the coast.

0:57:49 > 0:57:51We've got the Pacific Ocean

0:57:51 > 0:57:55that's just so powerful and full of gorgeous fish there and seafood.

0:57:55 > 0:57:59And we've got lots of lovely meat, you know? We even use alpaca.

0:57:59 > 0:58:02- We also use beef and lamb. - What does that taste like, alpaca?

0:58:02 > 0:58:08- Alpaca is very lean. It's gorgeous. - I mean, it's such a vast country.

0:58:08 > 0:58:12Presumably there is a big difference in the food, in the styles

0:58:12 > 0:58:15- from one end to the other? - That's right, that's right.

0:58:15 > 0:58:18And because of the different influences.

0:58:18 > 0:58:22You know, not only do we have cuisine from the Incas...

0:58:22 > 0:58:27Quinoa came from the Incas 5,000 years ago. Quinoa has been made...

0:58:27 > 0:58:29Grown in Peru and in the Andes.

0:58:29 > 0:58:31But then with the migration of

0:58:31 > 0:58:34Spanish, Italian, Chinese, Japanese and African people,

0:58:34 > 0:58:37all these guys have left their mark on our cuisine,

0:58:37 > 0:58:40so that's why it is one of the most versatile, most broad and delicious.

0:58:40 > 0:58:42So where does this...

0:58:42 > 0:58:45this obvious passion for food come from because you started life

0:58:45 > 0:58:47in a very different way, didn't you?

0:58:47 > 0:58:49Yeah, I started life, I guess,

0:58:49 > 0:58:51making music and doing events with music and food.

0:58:51 > 0:58:54But you say... You're kind of breezing over this.

0:58:54 > 0:58:57You were a bit of a superstar DJ, weren't you, back in the '90s?

0:58:57 > 0:58:58Is that right?

0:58:58 > 0:59:01I used to DJ but also I used to create events with

0:59:01 > 0:59:04music and I worked for different companies with music as well.

0:59:04 > 0:59:06- Yeah. - So, I've always loved it.

0:59:06 > 0:59:10I've always loved cooking as well so, a few years ago, I just went,

0:59:10 > 0:59:12stop talking about it and do it.

0:59:12 > 0:59:15- So, I sold my house and I just started to...- Really?

0:59:15 > 0:59:18Cook and make supper clubs and then opened our restaurant, Ceviche.

0:59:18 > 0:59:21So it is a big passion?

0:59:21 > 0:59:23Yeah, no. I said, let's go for it.

0:59:23 > 0:59:26Stop talking about it, just get on with it. And do it.

0:59:26 > 0:59:27And never looked back?

0:59:27 > 0:59:30And with the support of my wife and my kids,

0:59:30 > 0:59:33we said, let's go for it and we did.

0:59:33 > 0:59:35So, now we're just patting this round.

0:59:35 > 0:59:37Going to make a little ball in a sec.

0:59:37 > 0:59:39So I'm just merrily going on here. Is this right?

0:59:39 > 0:59:42- I've got your little salad of tomato?- Yes, please.

0:59:42 > 0:59:44- You're doing a little salsa. - Red onion.- Lovely.

0:59:44 > 0:59:47I've got salt and a little bit of lime.

0:59:47 > 0:59:50- Yeah, and if you could put some coriander.- OK, no worries.

0:59:50 > 0:59:56- Yeah, and lime. - How much coriander would you like?

0:59:56 > 0:59:58- Just a few sprigs, that's fine.- OK.

0:59:58 > 1:00:01Let me pack this down and just shake them.

1:00:01 > 1:00:06- So these are the cassava chips? They look good.- Yeah?- Drain those a sec.

1:00:06 > 1:00:08Thank you. These are going to go in the fridge.

1:00:10 > 1:00:13- And they should go there just to cool down.- They look great.

1:00:13 > 1:00:15So they were just parboiled, right?

1:00:17 > 1:00:20- Martin?- Yes, just parboiled and then fried.

1:00:21 > 1:00:23They look beautiful.

1:00:23 > 1:00:26I thought they were going to mush down, but it just shows...

1:00:26 > 1:00:28- No, they're going to be really tasty.- ..my lack of food knowledge.

1:00:28 > 1:00:31And they're fantastic with all kinds of food as well.

1:00:31 > 1:00:33And we're just going to make the...

1:00:33 > 1:00:35This is the uchucuta sauce.

1:00:35 > 1:00:38There's a lot going on here, to be honest.

1:00:38 > 1:00:41There's a herb sauce that I've made. Look, check this out.

1:00:41 > 1:00:45- It's a herb sauce I've just made with coriander, basil...- OK.

1:00:45 > 1:00:48..tarragon and mint.

1:00:49 > 1:00:51- Try that.- It is lovely.

1:00:53 > 1:00:57- So, just a bit of... - Oh, that's good!- Bit of salt.

1:00:57 > 1:00:59- What's it going in with? - Bit of pepper.

1:00:59 > 1:01:01It's going in with some milk...

1:01:02 > 1:01:06Some crackers. Look at that! Ancient recipe, but still use crackers.

1:01:06 > 1:01:08Really?

1:01:08 > 1:01:09MARTIN LAUGHS

1:01:09 > 1:01:12So, uchucuta sauce is the herb sauce that we're using

1:01:12 > 1:01:13but we're making an ocopa.

1:01:13 > 1:01:18- Right.- Ocopa is from a city called Arequipa

1:01:18 > 1:01:20in the mountains of Peru.

1:01:20 > 1:01:24- Really, really gorgeous.- So, a lot of different kinds of...

1:01:24 > 1:01:26- Regional. - ..textures and, I don't know...

1:01:26 > 1:01:29It's kind of traditionally quite poor ingredients?

1:01:29 > 1:01:30Is that how it works?

1:01:30 > 1:01:34I mean, the ingredients in Peruvian food, is it all... I don't know.

1:01:34 > 1:01:37Is it all from the mountains and the...?

1:01:38 > 1:01:41Yeah, and sometimes the Amazon, sometimes the Andes,

1:01:41 > 1:01:42- sometimes the coast.- Right.

1:01:42 > 1:01:43But the key thing is,

1:01:43 > 1:01:47because in Peru we have so many regions and altitudes,

1:01:47 > 1:01:49particularly the altitudes,

1:01:49 > 1:01:52that's where you get all these wonderful different ingredients.

1:01:52 > 1:01:55So, the Peruvian larder is so rich and so interesting.

1:01:55 > 1:01:57And vast, I would have thought.

1:01:57 > 1:02:00You know, a lot of the ingredients that we've cooked with today

1:02:00 > 1:02:02- originate in Peru.- Yeah.

1:02:02 > 1:02:08So, the beans, certain types of tomato, potato... Imagine potato.

1:02:08 > 1:02:113,500 varieties, 2,500 come from Peru.

1:02:11 > 1:02:15- Really?- Quinoa. So, fantastic ingredients.

1:02:15 > 1:02:18It's a huge area that we've kind of ignored, haven't we, in food

1:02:18 > 1:02:20- for a long time? - Absolutely.

1:02:20 > 1:02:22I mean, are there other countries outside of Peru, obviously,

1:02:22 > 1:02:24that have kind of embraced it, do you think?

1:02:24 > 1:02:26Yeah, well, Peruvian food is...

1:02:26 > 1:02:29There's an explosion going on around the world. Try this.

1:02:29 > 1:02:33- This is going to be... This is maras salt.- In there?- No, no.

1:02:33 > 1:02:36Just in your hand. Try that. Ooh, put a bit in there!

1:02:36 > 1:02:38Do we need to cook these burgers or they go in raw?

1:02:38 > 1:02:41They're going to cook. They'll just take a couple of minutes.

1:02:41 > 1:02:43- OK. Shall I get them in? - So, maras salt.

1:02:43 > 1:02:46- This is salt from the south of Cusco.- Right, where are these burgers?

1:02:46 > 1:02:50Delicious. And we'll put a bit of salcha inchi oil.

1:02:50 > 1:02:53- A lovely oil. - So, where are these going, Martin?

1:02:53 > 1:02:58Just deep fry them, that will be great. Thank you.

1:02:58 > 1:03:00- It's important you let them set for a short time?- Yeah.

1:03:00 > 1:03:04Yeah, just put them in the fridge for 45 minutes, that will do.

1:03:04 > 1:03:05I've lost my cloth.

1:03:06 > 1:03:08OK.

1:03:08 > 1:03:12So, is your restaurant vegetarian, Martin, or is it meat as well?

1:03:12 > 1:03:15Well, Andina is about 50% vegetarian, just by luck,

1:03:15 > 1:03:17in a way, because we love vegetarian dishes,

1:03:17 > 1:03:21we love cooking with vegetables but there is some lovely meat dishes

1:03:21 > 1:03:23and some lovely fish dishes as well.

1:03:24 > 1:03:26So, Martin, is there mint going in this?

1:03:26 > 1:03:29Yeah, a bit of mint and a couple of tablespoons of yoghurt, please.

1:03:29 > 1:03:31OK.

1:03:31 > 1:03:33And you've got Parmesan going in this, which doesn't strictly

1:03:33 > 1:03:37make it vegetarian, but you could obviously leave that out, could you?

1:03:37 > 1:03:42- Yes, of course.- OK. You'd still get the same kind of effect.

1:03:42 > 1:03:46It's beautiful aromas coming from all of this, I have to say.

1:03:46 > 1:03:49And what have we got going in here, a little bit of yoghurt?

1:03:49 > 1:03:53- Yes, some yoghurt there. - Just enough to bring it together.

1:03:53 > 1:03:56Yeah, and if you could chop up some tarragon as well,

1:03:56 > 1:03:58- that would be great. - OK.

1:04:00 > 1:04:03- Quite a busy little dish, this, isn't it?- Yeah.

1:04:03 > 1:04:05LAUGHTER

1:04:05 > 1:04:08- And "keen-wah" is the official pronunciation of it, is it?- Yeah.

1:04:08 > 1:04:12Because I always say "ki-no-wuh". It's the same stuff, isn't it?

1:04:12 > 1:04:16- In Peru we say... - Till about two hours ago.

1:04:16 > 1:04:19But it's "keen-wah". Sounds more like an aftershave.

1:04:19 > 1:04:22DEEP VOICE: "Keen-wah", pour hommes.

1:04:22 > 1:04:27- In Peru we say "ki-nuah". "Ki-noo-ah" actually.- Oh, OK.

1:04:27 > 1:04:30- Ki-noo-ah.- But there's loads of things you can do with it.

1:04:30 > 1:04:34- So, a little bit of tarragon, a little bit of salt.- Put these here.

1:04:34 > 1:04:36The burgers are nearly ready.

1:04:36 > 1:04:39Those chips look fantastic.

1:04:39 > 1:04:42- Just on top there, that's lovely. That's enough. Lovely.- OK.

1:04:42 > 1:04:48- Can you get the Yucca over here? - The Yucca, yeah.- Easily got?- Yeah.

1:04:48 > 1:04:51You can get it frozen as well, or whole.

1:04:51 > 1:04:53Right, so we're going to build the... Thank you very much.

1:04:53 > 1:04:56- OK, burgers. That's it.- Lovely!

1:04:58 > 1:05:00- Here you are, Chef.- OK.

1:05:01 > 1:05:04So, this is a real customer favourite and...

1:05:04 > 1:05:06- Is this always on in the restaurant? - Absolutely.- Yeah?

1:05:06 > 1:05:09It's been a bit of a hit since we opened, this particular dish,

1:05:09 > 1:05:12so that's why I thought, "Hey, it's loved."

1:05:12 > 1:05:14People tell us it's as good as a meat burger.

1:05:14 > 1:05:18People tell us they've been waiting for a veggie burger for years.

1:05:18 > 1:05:20- You know, the right veggie burger.- Yeah.

1:05:20 > 1:05:22I'm building it up, so I really hope you like it!

1:05:22 > 1:05:25Well, I'm intrigued, actually. I'm intrigued cos I've never...

1:05:25 > 1:05:29- And then we're going to add... - I've never embraced vegetarian food,

1:05:29 > 1:05:33I have to say, or quinoa, so let's see.

1:05:33 > 1:05:38- It looks amazing.- We've got a bit of the salsa criolla here.

1:05:38 > 1:05:42- OK. A little bit of that. - Just a tiny bit of this on top.

1:05:42 > 1:05:44- Beautiful.- You're very brave, doing this dish

1:05:44 > 1:05:47- in seven minutes or whatever. - There we go.

1:05:47 > 1:05:50- There's quite a lot going on! - Beautiful.

1:05:50 > 1:05:52- There you go.- Beautiful. So, remind us what that is.

1:05:52 > 1:05:55Quinoa burger from the Andes,

1:05:55 > 1:05:58and here there's some Yucca and some ocopa sauce from Arequipa.

1:05:58 > 1:06:00- Looks amazing.- Thank you. Thank you.

1:06:04 > 1:06:08Right, shall we go and see what these guys think?

1:06:08 > 1:06:11- Alistair, were you following all that?- I was following all that.

1:06:11 > 1:06:13I was interested that you said sustainable quinoa.

1:06:13 > 1:06:16- Chef, do you want to do the...?- Ooh! - HE LAUGHS

1:06:16 > 1:06:18Don't cut your fingers! Right...

1:06:22 > 1:06:26Burger and chips with no beef or potato?

1:06:26 > 1:06:28Oh, well, each to their own, I suppose.

1:06:28 > 1:06:31Now time for the omelette challenge, and this week,

1:06:31 > 1:06:35the fantastic Anna Jones is taking on the excitable Gennaro Contaldo.

1:06:35 > 1:06:38And whilst Anna is looking to get on the board for the first time,

1:06:38 > 1:06:40Gennaro is gunning for the top.

1:06:41 > 1:06:43Gennaro, you're not on the board at the moment,

1:06:43 > 1:06:45but you may have been at the centre of it before.

1:06:45 > 1:06:49"Can you do the same today?" I ask myself.

1:06:49 > 1:06:52Er, I'm going to try. Anna...

1:06:52 > 1:06:55- He's been giving me all the tips. - Are you sure?- Yeah.- Proper tips?

1:06:55 > 1:06:57So, he hasn't told you to put the pan upside down, has he?

1:06:57 > 1:06:59Fantastic.

1:06:59 > 1:07:02So, you can choose from whatever ingredients you like here.

1:07:02 > 1:07:04You know the format. You know how it works.

1:07:04 > 1:07:05Would you stop playing around with that?

1:07:05 > 1:07:08- I'm just wondering where this paper...- Get that paper out of the way.

1:07:08 > 1:07:11- Right, are you both ready? - Yeah, ready.- Good luck to you.

1:07:11 > 1:07:13- We're all rooting for you. - Thank you. Thank you.

1:07:13 > 1:07:15So, let's put the clocks on the screen, please.

1:07:15 > 1:07:18Now, remember, these are, at home...

1:07:18 > 1:07:19These are just for you at home.

1:07:19 > 1:07:22Not for us in the studio. We've no idea what's going on.

1:07:22 > 1:07:26If you're ready, three, two, one, go!

1:07:34 > 1:07:37Oh, she's in the pan first. Well done.

1:07:39 > 1:07:42- Go, Anna!- Ah!- Go, Anna!

1:07:42 > 1:07:45- Go, Anna! - GONG CHIMES

1:07:45 > 1:07:47Go, Anna!

1:07:49 > 1:07:53GONG CHIMES Well done, everybody.

1:07:53 > 1:07:56APPLAUSE

1:07:56 > 1:07:59I'm not sure mine quite qualifies, but...

1:07:59 > 1:08:02Do you know, one thing that's strictly between you and I -

1:08:02 > 1:08:06I was determined not to disqualify anybody today.

1:08:06 > 1:08:09Well, I mean, there's definitely a cooked bit down the centre.

1:08:09 > 1:08:11I can't see it.

1:08:11 > 1:08:14- MARTIN KEMP:- That looks like omelette juice!- Yeah.

1:08:14 > 1:08:17It's cooked. It's cooked. I know. I'll taste it. It's good.

1:08:17 > 1:08:20- And it's marvellously seasoned. - Thank you.- I'm going to...

1:08:20 > 1:08:22We'll be all right with that.

1:08:22 > 1:08:24You are an expert, there's no two ways about it.

1:08:24 > 1:08:27That really looks like an omelette, and I'm sure...

1:08:29 > 1:08:33- ..it tastes like... No salt in that. - Who said there is no salt?

1:08:33 > 1:08:36I just said it. Were you not listening?

1:08:36 > 1:08:39OK, how do you think you did, Gennaro?

1:08:39 > 1:08:43Er, myself? 21 seconds.

1:08:44 > 1:08:47I would say that's OK.

1:08:47 > 1:08:50And how do you think you did?

1:08:50 > 1:08:52Well, I would have said about 20 seconds, too, but...

1:08:55 > 1:08:59- ..I'm not sure. - Yeah, well, I have to tell you,

1:08:59 > 1:09:01I'm now put in the most difficult of positions

1:09:01 > 1:09:03because, Anna, you did yours

1:09:03 > 1:09:06in 17.6, which... SHE GASPS

1:09:06 > 1:09:10APPLAUSE Well, hang on, hang on, hang on.

1:09:10 > 1:09:14I feel, sadly, I can't stretch to that.

1:09:14 > 1:09:17- Oh, no!- I would. I'm sorry.

1:09:17 > 1:09:18- Can you come back next week? - Yeah, yeah.

1:09:18 > 1:09:22Oh, no, you can't come back next week. So, 17.6, I'm afraid...

1:09:22 > 1:09:26- Does this go in the bin, does it? - Oh, no!- Aw!- No, no! Please, please!

1:09:26 > 1:09:28- No? OK. All right, fine.- Please!

1:09:28 > 1:09:31- So, why don't you take it with you, all right?- OK, thanks. Great.

1:09:31 > 1:09:34Let's pretend this never happened. It was a rehearsal.

1:09:34 > 1:09:36Gennaro, how do you think you did?

1:09:36 > 1:09:38Er, 27 seconds.

1:09:38 > 1:09:41That is very accurate, but not right.

1:09:41 > 1:09:43You actually did it... I've just got to check on this.

1:09:43 > 1:09:46Now, where the heck am I? Oh.

1:09:48 > 1:09:5223.88, you did. I think that deserves a good round of applause.

1:09:52 > 1:09:54APPLAUSE 23.88.

1:09:57 > 1:09:59There, you've covered up John Williams.

1:10:03 > 1:10:06Well, in Anna's haste to get omelette on the plate,

1:10:06 > 1:10:09she forgot to cook it. HE GIGGLES

1:10:09 > 1:10:11Up next, Cyrus Todiwala is serving up

1:10:11 > 1:10:14a tasty traditional Keralan crab dish.

1:10:14 > 1:10:17He's the brains behind the award-winning restaurant chain

1:10:17 > 1:10:21Cafe Spice Namaste... It's always a pleasure to have him on Saturday Kitchen.

1:10:21 > 1:10:23It's Cyrus Todiwala. Good to have you on that show, boss.

1:10:23 > 1:10:26Put the omelette pan down. Right, what are we cooking?

1:10:26 > 1:10:28Because this dish requires a marathon of chopping.

1:10:28 > 1:10:30Fantastic, we've got to work very, very fast

1:10:30 > 1:10:32- and you'll help me achieve that. - Do you know what?

1:10:32 > 1:10:34I'm going to start this already. But go on.

1:10:34 > 1:10:38- There's the piece of ginger we peeled.- OK. What's this dish called?

1:10:38 > 1:10:40- This is called Kerala njandu masala. - Yeah.

1:10:40 > 1:10:43If you want to pronounce it right, for want of a better word.

1:10:43 > 1:10:48But it's basically a crab which is very lightly tossed with

1:10:48 > 1:10:51a combination of ginger, garlic, shallots, green chilli,

1:10:51 > 1:10:54curry leaves - that I'm chopping up very fine here,

1:10:54 > 1:10:58and we then finish off with a little bit of coconut.

1:10:58 > 1:11:01It's fair to say this would be... Would it be dry?

1:11:01 > 1:11:03It's going to be dry, yeah, it's going to be dry.

1:11:03 > 1:11:06This is actually quite dry because the coconut at the end,

1:11:06 > 1:11:09we've got lovely shredded coconut up there,

1:11:09 > 1:11:12the coconut at the end is going to just make it a little bit more dry.

1:11:12 > 1:11:18- Yeah.- We then serve it with a lovely Currimbhoy salad, as we call it.

1:11:18 > 1:11:23- It's more like an Indian-style Caesar salad.- Yeah.

1:11:23 > 1:11:26It's fantastic, it gives a lovely twist to the whole dish.

1:11:26 > 1:11:28But traditionally, what would it be? It would be a...

1:11:28 > 1:11:32Well, traditionally it would be you having a large bowlful of crabs

1:11:32 > 1:11:35on the shell, cut into pieces, tossed like that,

1:11:35 > 1:11:38cooked nicely, and you'd be messing your whole self up,

1:11:38 > 1:11:41eating your way through a whole pot of crabs.

1:11:41 > 1:11:45- Now, I know you don't like squid. Crab?- I've never had crab.

1:11:45 > 1:11:47- Never had crab?- No.- Oh! - I know, that's terrible.

1:11:47 > 1:11:50And the best thing, you just serve it up with...

1:11:50 > 1:11:54You serve it up with a nice little curry sauce at the end,

1:11:54 > 1:11:55which is fantastic.

1:11:55 > 1:11:57So, that's what they would do traditionally.

1:11:57 > 1:12:00- Right, what else can I chop? - I've got all this chopped.

1:12:00 > 1:12:03We just need the fresh chilli shredded. Not chopped, that one.

1:12:03 > 1:12:06- Chillies shredded. - Red ones shredded.

1:12:06 > 1:12:07So, this is literally all about

1:12:07 > 1:12:10getting everything ready before we cook it.

1:12:10 > 1:12:12There's a lot of work getting everything ready,

1:12:12 > 1:12:13and as you will see now,

1:12:13 > 1:12:16- we'll finish it off in literally a couple of minutes as we go.- Yeah.

1:12:16 > 1:12:20But I think you can start on the croutons and the other

1:12:20 > 1:12:22- mincing for the salad. - Marathon chopping now, there you go.

1:12:22 > 1:12:26Fantastic, sir. Thank you very much, that's got me started very nicely.

1:12:26 > 1:12:28Now, where would...?

1:12:28 > 1:12:30I mean, India's split between so many different cultures

1:12:30 > 1:12:32and different areas.

1:12:32 > 1:12:35- How many different languages have you got there?- 126.

1:12:35 > 1:12:37- 126 different languages!- Yeah.

1:12:37 > 1:12:39And the country separates so much with food.

1:12:39 > 1:12:41You go north, it's very different to the south.

1:12:41 > 1:12:45It's amazing. I mean, I think if I lived to be 1,000

1:12:45 > 1:12:47I wouldn't learn Indian food, I'd just be scratching the surface.

1:12:47 > 1:12:50But where did you learn the training, really, when you started in India?

1:12:50 > 1:12:52- Training was at The Taj in Bombay. - Yeah.

1:12:52 > 1:12:55And of course, the boss at home at the time.

1:12:55 > 1:12:58I've got a new boss now, but the boss then was Mum.

1:12:58 > 1:12:59Mother, yeah.

1:12:59 > 1:13:03Yeah, as usual, you pick up things from mothers, and we have recipes

1:13:03 > 1:13:07handed down from grandmas, etc. And that's where the real...

1:13:07 > 1:13:09That's where the real excitement starts,

1:13:09 > 1:13:11if you're allowed to enter the kitchen as a young boy,

1:13:11 > 1:13:15because considering where you come from, Indian food...

1:13:15 > 1:13:18I mean, cooking professionally in India at the time was

1:13:18 > 1:13:20- considered a low profession.- Yeah.

1:13:20 > 1:13:24So it would have been treated like you're a domestic hand.

1:13:24 > 1:13:26To enter the profession was bad enough,

1:13:26 > 1:13:28because everybody laughed at us.

1:13:28 > 1:13:29There you go.

1:13:29 > 1:13:31- So you need inspiration.- Right.

1:13:31 > 1:13:34What goes on in the wok, then? What's going on there?

1:13:34 > 1:13:37- Now I'm starting with the mustard seeds.- OK.

1:13:37 > 1:13:40And then instantly, as they crackle, because when you're doing

1:13:40 > 1:13:43mustard seeds, first of all you need the oil to be nice and hot,

1:13:43 > 1:13:46but you also need a lid on next to you, because if you don't have

1:13:46 > 1:13:50a lid next to you, you're going to end up getting freckle face.

1:13:50 > 1:13:51Freckle face. OK.

1:13:51 > 1:13:56Or, worse than that, you're going to be a very sad-looking freckle face.

1:13:56 > 1:13:58- Freckle face, right.- Yeah?

1:13:58 > 1:14:00- OK.- Because they end up going all over the place.

1:14:00 > 1:14:03Now, this dish, start to finish, what's this?

1:14:03 > 1:14:05I mean, you've got four minutes to cook it in, so...

1:14:05 > 1:14:06We've got four minutes to cook it in,

1:14:06 > 1:14:08that's exactly what we're going to do.

1:14:08 > 1:14:12In go the shallots, the curry leaves, the ginger and the garlic.

1:14:14 > 1:14:15Yeah.

1:14:16 > 1:14:19Now, the order's quite important as well, isn't it?

1:14:19 > 1:14:21The order is important because the first thing you need to do

1:14:21 > 1:14:23is make sure the pan cools down instantly.

1:14:23 > 1:14:26I don't want to add the tomatoes now, they go towards the end.

1:14:26 > 1:14:28And the curry leaves need to be fresh?

1:14:28 > 1:14:29The curry leaves need to be fresh,

1:14:29 > 1:14:31but if you can't get them fresh

1:14:31 > 1:14:34and you've got curry leaves which are dried...

1:14:34 > 1:14:37Would you advise freezing them if you can get them fresh?

1:14:37 > 1:14:40Yeah, I think the best way to freeze them is buy them fresh,

1:14:40 > 1:14:42if you can find them, put them into a little blitzer

1:14:42 > 1:14:45with a little bit of water, make a little puree,

1:14:45 > 1:14:47set it in an ice tray and chuck it in the freezer.

1:14:47 > 1:14:49And every time you need to use it,

1:14:49 > 1:14:53just take it out of the freezer and put a cube of ice into it.

1:14:53 > 1:14:56- There we go.- That way, you get a lovely flavour.- OK.

1:14:56 > 1:14:59- Oi, don't want that to happen.- OK. Now, what else have we got in here?

1:14:59 > 1:15:02- So, you're frying-off everything. - Just sauteing it off nicely.

1:15:02 > 1:15:05I want the garlic to get a little bit of colour, not too much,

1:15:05 > 1:15:09because if it gets too coloured I'm going to mess up my crab.

1:15:10 > 1:15:14- Just getting my...- I'm just sorting out my little croutons here.

1:15:14 > 1:15:16Stop these from burning. Right.

1:15:16 > 1:15:19So, these are getting fried-off with a little bit of oil.

1:15:19 > 1:15:20Yeah, a little bit of oil, if you fancy.

1:15:20 > 1:15:23Now, where would this come from, this dish in particular in India?

1:15:23 > 1:15:27- North, South...? South, really. - This is south-south-west. Kerala.- Right.

1:15:29 > 1:15:30Great food in Kerala.

1:15:30 > 1:15:33Of course, as you can see, lots of use of coconut.

1:15:33 > 1:15:37They love their coconut along the whole coastal regions of India.

1:15:37 > 1:15:39But in the South, of course, coconut mix becomes a mainstay.

1:15:39 > 1:15:42You've been travelling around India, haven't you, Stu?

1:15:42 > 1:15:44Yeah, I spent three weeks there last year.

1:15:44 > 1:15:46Yeah, to Delhi, Kolkata,

1:15:46 > 1:15:47Bangalore and Mumbai.

1:15:47 > 1:15:51Yeah, amazing culture. It's just so different everywhere you go.

1:15:51 > 1:15:54Did it hit you as you got there? You got struck?

1:15:54 > 1:15:57Yeah, you arrive there, and unless you know a lot about India,

1:15:57 > 1:16:00you can't believe how deep a culture it is that you know nothing about it.

1:16:00 > 1:16:02So everything you thought you would expect, you didn't find.

1:16:02 > 1:16:05- Yeah, exactly.- Yeah.- It's a land of contradictions, though.

1:16:05 > 1:16:09- There you go.- I mean, that is what it is like. I mean...

1:16:09 > 1:16:11So, anyway, we've got the coconut in there.

1:16:11 > 1:16:14Just about, a little bit of toasted smell coming through now,

1:16:14 > 1:16:16so we are ready with that.

1:16:16 > 1:16:19- And we chuck in the crab meat now.- OK.

1:16:20 > 1:16:24Give it a bit of a toss. Remember, the crab meat is already cooked.

1:16:24 > 1:16:26It's cooked and flaked, so you don't have to cook it too much.

1:16:26 > 1:16:29Now, you were on about making your own mayonnaise,

1:16:29 > 1:16:30which we've got in here.

1:16:30 > 1:16:32Yeah, and that, actually,

1:16:32 > 1:16:34was something my mum taught me when I was just about 12 years old.

1:16:34 > 1:16:37Yeah, but you've changed it now, so your mother won't be happy.

1:16:37 > 1:16:39I changed it slightly, I put Worcester sauce in it.

1:16:39 > 1:16:42She thinks I'm destroying her image.

1:16:42 > 1:16:44That's what she told me. That's what she tells everybody.

1:16:44 > 1:16:47"You can read his book, but do not follow the mayonnaise recipe,

1:16:47 > 1:16:50"it's not mine. It's just got my name to it."

1:16:50 > 1:16:54She was absolutely horrified when I put Worcester in the mayonnaise.

1:16:54 > 1:16:55OK.

1:16:55 > 1:16:58- So, like you say, this is a dry... - That's done.- Dry mixture.

1:16:58 > 1:17:00- That's done. - Just need to taste it, yeah.

1:17:00 > 1:17:02You're quicker than me. I'm mixing the salad.

1:17:02 > 1:17:05I've got in here some Kos lettuce, a bit of this mayonnaise.

1:17:05 > 1:17:07The egg, we've got in there,

1:17:07 > 1:17:09we've got some...

1:17:09 > 1:17:12chopped boiled egg in there.

1:17:12 > 1:17:14- A bit of coriander.- Yes, sir.

1:17:15 > 1:17:18And we are done.

1:17:18 > 1:17:21- You can just pile it up on the plate nicely.- There you go.

1:17:21 > 1:17:23- How do you like that? Did you taste it?- There you go.

1:17:23 > 1:17:25- Might want a bit of seasoning.- Yeah.

1:17:28 > 1:17:30- Seasoning?- Mm-hmm.

1:17:30 > 1:17:32Bit of black pepper?

1:17:33 > 1:17:37- There you go.- Perfect. - There's a plate there.

1:17:37 > 1:17:39Absolutely record time.

1:17:40 > 1:17:43Quick. There you go.

1:17:43 > 1:17:45- So we pile this up here. - Yes, sir.

1:17:45 > 1:17:47Beautiful salad.

1:17:48 > 1:17:50I love the salad.

1:17:50 > 1:17:51There you go.

1:17:51 > 1:17:55You're going to love the prawn, too. The crab, rather.

1:17:55 > 1:17:56There you go.

1:17:57 > 1:17:58This is fantastic.

1:18:00 > 1:18:02It would be nice as a little starter as well as a hot main course.

1:18:02 > 1:18:04Oh, yeah, yeah.

1:18:04 > 1:18:06I mean, you can serve it with a sauce if you like to.

1:18:06 > 1:18:09What about maybe pancakes or something?

1:18:09 > 1:18:12Oh, pancakes, brilliant. It's absolutely perfect in pancakes.

1:18:12 > 1:18:14- Absolutely perfect.- So, remind us what that dish is, again.

1:18:14 > 1:18:16Tell us the name of it.

1:18:16 > 1:18:18Well, Kerala njandu masala, if I can come close to it,

1:18:18 > 1:18:21because I'm not Malayali so I can't pronounce it

1:18:21 > 1:18:24- the way they turn their Ds and Rs. - You pronounce it better than me!

1:18:24 > 1:18:28- "Nin."- With what? - With a Currimbhoy salad.

1:18:28 > 1:18:30- As simple as that.- Simple as that.

1:18:34 > 1:18:36How fantastic is that?

1:18:36 > 1:18:39It smells absolutely amazing.

1:18:39 > 1:18:42Look at you! LAUGHTER

1:18:42 > 1:18:45We'll pass it straight there. Tell me what you think.

1:18:45 > 1:18:47- It's your first taste of crab. - It is.- Now, it's quite...

1:18:47 > 1:18:49It's got a little bit of a kick to it.

1:18:49 > 1:18:51It has got a bit of kick, because it's got chilli in it.

1:18:51 > 1:18:55- Chilli has got a kick to it.- I can smell it, actually. It's so amazing.

1:18:55 > 1:18:58The coconut helps to bring the chilli down a bit, so...

1:18:58 > 1:18:59Mm.

1:18:59 > 1:19:02That's beautiful. I can't have the...

1:19:02 > 1:19:05- Oh, you don't eat eggs. - ..home-made mayonnaise, but....

1:19:05 > 1:19:07- Oh, wow.- It's got a bit of a kick to it, hasn't it?

1:19:07 > 1:19:08Yeah, it really has.

1:19:08 > 1:19:11As well as crab, I suppose you could use lobster, you could use...

1:19:11 > 1:19:13Anything. Prawns, lobster.

1:19:13 > 1:19:15But yeah, prawns, lobster, scallops,

1:19:15 > 1:19:18they go excellent with mussels and clams.

1:19:18 > 1:19:21The secret is, though, don't overcook it, I think.

1:19:21 > 1:19:24Like any seafood, don't overcook it. Respect it.

1:19:24 > 1:19:27You happy with that, girls? I just get silence.

1:19:27 > 1:19:29- Sorry, we're busy over here. - They're busy!

1:19:29 > 1:19:31He's looking at new dishes for his menu.

1:19:31 > 1:19:34- I'm already downloading the recipe as we speak.- Exactly, yeah!

1:19:38 > 1:19:40Great stuff, Cyrus.

1:19:40 > 1:19:42That looked a seriously good crab curry

1:19:42 > 1:19:45from the professor of spice himself.

1:19:45 > 1:19:48Now, when Phil Tufnell came to the studio to face his food heaven

1:19:48 > 1:19:52or food hell, he was hoping luck would leave him with leeks.

1:19:52 > 1:19:55But would he have to settle for celeriac? Let's find out.

1:19:55 > 1:19:58It's time to find out whether you sent Phil to food heaven

1:19:58 > 1:19:59or food hell. Phil, just to remind you,

1:19:59 > 1:20:02your idea of food heaven would be these, a big pile of leeks.

1:20:02 > 1:20:04- I'm in heaven.- You're in heaven!

1:20:04 > 1:20:06Just take those home with you, there you go. Big pile of leeks.

1:20:06 > 1:20:10Of course, which I could turn into lamb, leek, mint,

1:20:10 > 1:20:14- a nice little pie with boiled new potatoes...- Beautiful.

1:20:14 > 1:20:16- ..some nice carrots. - Top drawer.- Yeah?

1:20:16 > 1:20:18Just the type of thing you want for lunch on a Saturday?

1:20:18 > 1:20:20- Got to be the one. - Alternatively, it could be these.

1:20:20 > 1:20:22I really like these. I don't know about you boys,

1:20:22 > 1:20:24- but I really like them. - They're nice.

1:20:24 > 1:20:28- Ugly things! Look at that! - It could be turned into a celeriac soup with some nice

1:20:28 > 1:20:31- curried scallops pan-fried on the top.- Sounds all right, to be fair.

1:20:31 > 1:20:33I know you're pretty good at the scallops thing.

1:20:33 > 1:20:36- How do you think the viewers have done?- I don't know, I don't know.

1:20:36 > 1:20:38- Really?- Yeah. - Have you got any mates texting?

1:20:38 > 1:20:41- Obviously not.- You have, because you must have been,

1:20:41 > 1:20:43- because this is normally quite close.- Yeah.

1:20:43 > 1:20:46- But over 70% of the people phoned in, and they wanted this.- See?

1:20:46 > 1:20:48- They want leek like me.- Exactly.

1:20:48 > 1:20:50So we lose that one, guys, lose the soup out of the way.

1:20:50 > 1:20:53So, first of all, what I want you guys to do is chop me some leeks.

1:20:53 > 1:20:55Now, we've got the different-sized ones here.

1:20:55 > 1:20:56Now, the idea is, really, with leeks,

1:20:56 > 1:20:59is to buy the medium-sized ones. That's what you want.

1:20:59 > 1:21:02Anything sort of larger than that, they're quite woody.

1:21:02 > 1:21:03But leek is, in actual fact,

1:21:03 > 1:21:05- a member of the garlic and onion family.- Yes.

1:21:05 > 1:21:07There you go. So, we can chop those up, guys.

1:21:07 > 1:21:09That's going to go into our pie.

1:21:09 > 1:21:11First thing, I'm going to get our lamb

1:21:11 > 1:21:13on the case here, in a blender.

1:21:13 > 1:21:16We're going to take some parsley and some mint,

1:21:16 > 1:21:17just going to rip that up.

1:21:17 > 1:21:21- There we go. And if you can just give that a quick blitz.- Sure.

1:21:21 > 1:21:24That would be great. And then over here, in this pan here,

1:21:24 > 1:21:26we're going to start off and make my...

1:21:26 > 1:21:28Just a bit more, blend it a bit more.

1:21:28 > 1:21:30We're going to make my water paste.

1:21:30 > 1:21:33- Now, this is the same pastry as if you were making pork pies.- Yeah?

1:21:33 > 1:21:38- So it's water, lard and a touch of butter.- OK.

1:21:38 > 1:21:40- Equal quantities of each. All right, how are we doing?- OK.- Lovely.

1:21:40 > 1:21:42- Is it water?- Yes. - Water that's in there? OK.

1:21:42 > 1:21:45- Hot water pastry, it's called. - Yeah.- Throw in the lamb.

1:21:45 > 1:21:48- Now, this is diced leg of lamb. - Do you want to add seasoning?

1:21:48 > 1:21:50A little bit of seasoning, mate, yeah.

1:21:50 > 1:21:51I'll layer it up as we go, thank you.

1:21:51 > 1:21:53But you could use a little bit of shoulder,

1:21:53 > 1:21:55but you'd have to trim off a lot of the fat, so I'd use leg.

1:21:55 > 1:21:58It contains not much fat on there anyway.

1:21:58 > 1:22:00So that's going to go in there. Give that a quick blitz.

1:22:00 > 1:22:03It's just to soften that up slightly. That's it.

1:22:03 > 1:22:07How are we doing? If I can have my bowl I've got there. Thank you.

1:22:07 > 1:22:09Now, for our pastry. This is where...

1:22:09 > 1:22:10Yeah, this is tough, you see.

1:22:10 > 1:22:13- Now, you know, you've been to Melton Mowbray.- I have, yeah.

1:22:13 > 1:22:16- Well, you know their famous pork pies?- Beautiful, they are.

1:22:16 > 1:22:18- This is a hot water crust pastry, right?- OK.

1:22:18 > 1:22:22So you've got flour, and then in here we've got salt,

1:22:22 > 1:22:25- and I use icing sugar, just a touch of icing sugar.- Oh.

1:22:25 > 1:22:27It creates a lovely glaze over the top of your pie.

1:22:27 > 1:22:29So I'll throw in some icing sugar, and egg...

1:22:29 > 1:22:32- Just keep that together. - Throw in the egg, that's right.

1:22:32 > 1:22:34- How are we doing on the leeks, boys? - Yeah, fine.

1:22:34 > 1:22:36- I'll mix that in a minute. - Coming along.

1:22:36 > 1:22:38This is sauteing off our leeks.

1:22:38 > 1:22:41- Where's our leeks? There we go. - Do you want more?- Yeah, a few more.

1:22:41 > 1:22:44- Throw those in. - Fantastic, love a good pie.

1:22:44 > 1:22:46Stew those down. Put the lid on.

1:22:46 > 1:22:49Now, for our little hot water paste, all you do, really,

1:22:49 > 1:22:53- is just melt this thoroughly, but don't add it too hot.- Right.

1:22:53 > 1:22:56So, literally all we're doing is adding this mixture.

1:22:58 > 1:23:01- So once it's melted, just pop it in warm, but not too hot.- Yeah.

1:23:01 > 1:23:05- And then gradually it starts to come to a pastry dough.- Yeah.

1:23:05 > 1:23:09This is what we call a hot water paste. All right? There we go.

1:23:09 > 1:23:11Plenty of leeks, there we go.

1:23:11 > 1:23:14So you keep adding it and adding it and then what you do is just

1:23:14 > 1:23:17allow it to rest, really, for about 15, 20 minutes.

1:23:17 > 1:23:21And then what I've done is rolled out a piece

1:23:21 > 1:23:23and lined a little tin like this.

1:23:23 > 1:23:25Now, the weird thing is with this, I'll show you this other bit,

1:23:25 > 1:23:29if these boys can do the top, it's quite elastic-y.

1:23:30 > 1:23:34- So if you just... It's almost like bread dough.- Oh, yeah.

1:23:34 > 1:23:37- See that?- Yeah.- Can you put a bit of flour on there, boys?

1:23:37 > 1:23:40I want you to roll that out into a nice lid, all right?

1:23:40 > 1:23:43- You can take that off.- Yeah, it's like, sort of, chewing gum.

1:23:43 > 1:23:45Thanks, yeah, yeah!

1:23:45 > 1:23:48Sell it for me, yeah. Thanks very much.

1:23:48 > 1:23:50Stick it behind my ear. Save it for later.

1:23:50 > 1:23:51Kind of like chewing gum, yeah.

1:23:52 > 1:23:55- So, we've got our leeks.- Yeah.

1:23:55 > 1:23:58- And then into here now we're going to add some fresh thyme.- Lovely.

1:23:58 > 1:24:00- Love thyme.- Yeah.- There we go.

1:24:00 > 1:24:02So, I'll just throw in some thyme like that.

1:24:02 > 1:24:05Now, particularly at this time of the year, as gardeners,

1:24:05 > 1:24:07if you've got thyme growing in the garden,

1:24:07 > 1:24:09in the summer you can use the whole stalks, but in the winter

1:24:09 > 1:24:12you need to pull it off the stalk because the stalks go a bit woody.

1:24:12 > 1:24:15- Yeah.- But in the summer you'll be all right. How are we doing, guys?

1:24:15 > 1:24:17- Just coming along.- Good. Coming all right?

1:24:17 > 1:24:19So, what we can do now is start to layer this all up.

1:24:19 > 1:24:21I'll switch our carrots on.

1:24:21 > 1:24:24Now, I've got in this pan, as well, to go with it

1:24:24 > 1:24:26some nice, what I call chantenay carrots,

1:24:26 > 1:24:27which are these lovely ones.

1:24:27 > 1:24:30Bang in season at the moment, just with a touch of sugar,

1:24:30 > 1:24:33butter, water, bring to the boil and just heavily reduce it down.

1:24:33 > 1:24:35And as it's cooking, it creates a glaze.

1:24:35 > 1:24:37- We've got some new potatoes there in a minute.- Fantastic.

1:24:37 > 1:24:39Now for our lovely little dish.

1:24:39 > 1:24:43We're just sweating that just slightly. In we go with the leeks.

1:24:44 > 1:24:47There we go. Just cook that gently. That's it.

1:24:47 > 1:24:49In we go with the lamb.

1:24:49 > 1:24:51- Have you seasoned that, boss?- Yes. - Thank you very much.

1:24:51 > 1:24:54So, in we go with the lamb.

1:24:54 > 1:24:58Again, it's important, like Atul has done, not to chop it too fine.

1:24:58 > 1:25:02Just literally don't mince it too fine. Throw that in.

1:25:02 > 1:25:04If you can put a bit more salt and pepper in there, Atul,

1:25:04 > 1:25:07- that would be great. - Sure.- Thanks, boss.

1:25:07 > 1:25:09- Thank you.- Look at that.

1:25:09 > 1:25:11So you see, you keep layering it and layering it up,

1:25:11 > 1:25:13- so you've got leeks... - Some more salt?

1:25:13 > 1:25:16- Just a little bit more salt, yeah. - Are you on MasterChef?

1:25:17 > 1:25:19Always got to over-season, over-season,

1:25:19 > 1:25:21that's what you've got to do.

1:25:21 > 1:25:23There you go. There we go, a bit of that.

1:25:23 > 1:25:27Press it down and then top it off with again some more sweated leeks

1:25:27 > 1:25:29over the top like that.

1:25:29 > 1:25:31Now, don't forget, as it's cooking it'll actually start to

1:25:31 > 1:25:35- soften down and break down anyway. - Uh-huh.

1:25:35 > 1:25:36Right, now.

1:25:36 > 1:25:39- Ideally... There you go. Are you going to trim it off?- No, you go on.

1:25:39 > 1:25:43- I'm just giving it to you, sorry. - Are you all right, Chef?

1:25:44 > 1:25:47- There you go. So you trim this all around.- Yeah.

1:25:47 > 1:25:50So you get this water paste off.

1:25:50 > 1:25:54And then we can just bring this, fold it down. You see that?

1:25:54 > 1:25:57If you trim it around on the top, you can actually just press it down.

1:25:57 > 1:26:01Now, traditionally, pork pies would be made with a tool similar

1:26:01 > 1:26:04to a rolling pin, slightly smaller.

1:26:04 > 1:26:07And you can actually build it around.

1:26:07 > 1:26:09It's called a hand-raised pie.

1:26:09 > 1:26:11So you'd actually put the pastry around,

1:26:11 > 1:26:15pull out the little wooden bit and place the filling in the middle.

1:26:15 > 1:26:17But this one can be done slightly different.

1:26:17 > 1:26:19Tuck the pastry in there.

1:26:19 > 1:26:22And if you've got time, you do a few leaves, if you want. If you want to.

1:26:22 > 1:26:25- A few leaves? - Well you can do, if you want.

1:26:25 > 1:26:28- Haven't done that for a few years. - Thanks. Makes it pretty, you know?

1:26:28 > 1:26:31- There you go. Good at that. - It's all about presentation.

1:26:31 > 1:26:34It's all about presentation. Just press that down.

1:26:34 > 1:26:36- You can put a bit of water in there if you want.- Yeah.

1:26:36 > 1:26:39- Little bit on there. Egg wash.- Uh-huh.

1:26:39 > 1:26:40Doesn't matter about the leaves, boys.

1:26:40 > 1:26:42Don't forget the jelly in there as well.

1:26:42 > 1:26:45No, you don't have to put jelly in if you don't want.

1:26:45 > 1:26:47I mean, you can get away with jelly for a pie,

1:26:47 > 1:26:50just use lamb stock or chicken stock or something like that,

1:26:50 > 1:26:54just when it's cold, and you can pour that into it, which is fine.

1:26:54 > 1:26:57- Double-egg wash, if you've got time. - Yeah.- Throw it in the oven.

1:26:57 > 1:27:00Now, it's quite a hot oven to start off with -

1:27:00 > 1:27:03about 400 degrees Fahrenheit,

1:27:03 > 1:27:05200 degrees centigrade for roughly about 15 minutes.

1:27:05 > 1:27:07Reduce the temperature of the oven down...

1:27:08 > 1:27:11..and you end up with this. Cook it for about another half an hour.

1:27:11 > 1:27:13Look at that.

1:27:13 > 1:27:17- There we go. If you boys can drain me the potatoes, please.- Yeah, sure.

1:27:17 > 1:27:20That would be great. Thank you very much.

1:27:20 > 1:27:24And then we can cut this, a nice wedge of this pie, you see?

1:27:26 > 1:27:31- Look at this! - Look at that, guvnor!- Eh?

1:27:31 > 1:27:32- "Look at that, guvnor"?- Eh?

1:27:32 > 1:27:35That's what I call a bit of pie, mate.

1:27:35 > 1:27:39You can have poncey scallops on a bit of the celeriac or that.

1:27:39 > 1:27:41You've made a good decision.

1:27:41 > 1:27:43Literally lift that off.

1:27:44 > 1:27:48- Yes.- But pie, this is knockout. - That'll sort you out, mate.

1:27:48 > 1:27:52Just the lambs, the leeks, done very, very little else.

1:27:53 > 1:27:55Do you want to bring over the glasses, guys,

1:27:55 > 1:27:57so you can have a taste? There you go.

1:27:57 > 1:28:01A bit of that and I'll get the wine in just a sec.

1:28:01 > 1:28:07Place the carrots on there. Very unfussy, nice and simple.

1:28:07 > 1:28:10That goes over the top.

1:28:10 > 1:28:15- Your idea of...- Well done!- Super. - ..food heaven. Dive in.

1:28:15 > 1:28:18- Got knives, forks.- Proper food. - Yeah.- Proper food, dive in.

1:28:18 > 1:28:21- Beautiful.- There you go, dive in to that.- I will. Lovely.

1:28:21 > 1:28:25There we go, we've got some wine to go with this. Cheers.

1:28:25 > 1:28:27Have a slice of that and then go and watch the rugby,

1:28:27 > 1:28:30- that's what it's all about. - Is it heaven?- Yeah, that is heaven.

1:28:30 > 1:28:32All you need is that and watch the rugby.

1:28:32 > 1:28:34It's better than watching the cricket and watching us

1:28:34 > 1:28:36get beat again, isn't it?

1:28:40 > 1:28:42How's that?

1:28:42 > 1:28:43Well, Phil was bowled over by that pie,

1:28:43 > 1:28:46or should I say knocked for six?

1:28:46 > 1:28:49I'm afraid that's all we've got time for on today's show.

1:28:49 > 1:28:51I hope you enjoyed taking a look back at some of the delicious

1:28:51 > 1:28:55recipes from the Saturday Kitchen archives. I certainly have.

1:28:55 > 1:28:57Have a great week and see you very soon.