26/02/2017 Saturday Kitchen Best Bites

Good morning. Over the next 90 minutes we're going to serve you up

a seriously mouthwatering menu of fantastic food.

So, sit back, relax and get ready to enjoy another brilliant

helping of Best Bites.

Welcome to the show.

It's time for another serving of top chefs, inspired food,

with a spoonful of celebrity guests to stir things up.

Coming up on today's show -

James Martin treats the delectable Kara Tointon to delicious churros

with hot chocolate.

Mary Berry serves up a perfect family supper dish.

She stuffs chicken thighs with sausage meat,

wraps them in streaky bacon, drizzles them with honey

and then roasts them.

And finally, she serves them up with a flavoursome lemon sauce.

Peruvian chef Martin Morales is keeping things lean with quinoa.

He's making a vegetarian quinoa burger with cassava chips

and ocopa dip.

And at the omelette challenge hobs today

are Gennaro Contaldo and Anna Jones.

Anna was stepping up to the plate for the first time and had to

face the formidable former champion.

Then it's over to Cyrus Todiwala who's cooking up a crab curry.

He makes a base mix of curry flavours in a wok before tossing

through the cooked crab and serving with a traditional Currimbhoy salad.

And finally, cricketing legend Phil Tufnell faces food heaven

or food hell.

Did he get his food heaven?

Leek and lamb pie with buttered new potatoes and chantenay carrots?

Or did he get his food hell?

Cream of celeriac soup with pan-fried curried scallops.

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

But first, it's over to a chef whose restaurant has held

a Michelin star for over 20 years.

It's Nigel Haworth and he's here to show us

a rather sophisticated scallop dish.

Right, cooking first is one of the country's most respected chefs.

It's the brilliant Nigel Haworth, of course.

-James. Good morning.

-Good to have you on the show, boss.

-What are we cooking, then?

-We're going to do queen scallops.

We've got our mash here, we've got our Desiree potatoes,

we've got some spinach, we've got some roasted garlic,

Cumbrian ham and we've got some pumpkin seeds.

-So, I thought you'd like to do that.

-Do all...? We've got a lot to do!

Right, I'm going to get on with this.

And then we've got a little bit of, sort of, reduced chicken stock

there, which we're going to make the dressing with.

Now, tell us... Are these particular potatoes, by the way?

-They're red Desiree.

-Yeah.

Which are really good for baking and then you can either eat them baked

-or you can mash them, like we're going to do.

-Right.

But we're going to keep the skins for this, as well.

We're going to keep the skins because they're going to add

a texture to the end of the dish. Texture.

-We're all into textures now.

-Yeah.

So, we've got the beautiful tender queenie scallops

and then we'll have that sort of crunchiness of the roes.

We're going to deep-fry the roes as well as do the crunchy potato skins.

-So you're using everything?

-We're using everything.

Tell us about these little queenie scallops then.

People buy them, they're frozen,

-you know, they're fantastic this neck of the woods.

-These are...

I mean, they are not a small scallop.

They are a queenie scallop, they are a scallop in a shell,

-if you know what I mean.

-Yeah.

These are from the Isle of Man, they are Manx.

The Isle of Man have just won a huge award

for sustainability, for actually farming them sustainably.

They're using a lot-lighter nets,

they're not dredging and they're fishing for less hours per day.

What they've noticed is, there's a bigger yield coming out of the sea.

So, it's great to see somebody working hard at the actual

sustainable side because we hear a lot of bad things about fishing,

-don't we, these days?

-Yeah.

-It's going to last a lot longer if they do that as well.

-Absolutely.

And of course, that's really important.

-Right, OK.

-And then you want this...

You say this is Lancashire ham?

-No, this is Cumbrian ham.

-Cumbrian ham.

That's the Woodall's Cumbrian ham.

Whoops!

So, these little things, I think the most important thing with these

little scallops is you don't overcook them, don't you think?

Yeah, absolutely.

We're going to be frying them very hot on both sides

and then quickly taking them out.

We're going to present them on a lovely velvety mash

that you're going to make, James, of course.

JAMES CHUCKLES

-No pressure.

-I'm basically doing three quarters of the dish.

-Yeah.

-How are you doing with your mash?

-Getting there!

Then I'm going to pan-fry these off and then we've got the nice

-little sauce there, which is not rich...

-Right.

-..which is important.

So, there's your corals.

I've seen you twice in one week, really.

Saturday Kitchen now but your festival,

your food festival that happens once a year.

-Absolutely.

-Tell us about Obsession then.

Obsession, yeah, that's...

You did one of the ten days that Obsession is all about really.

Top chefs coming to cook at Northcote

for a day each and spending some time with us

and the kitchen brigade, and having a bit of fun,

and cooking some amazing food, which I think we achieved this year.

-Yeah, it's fantastic...

-Keep picking the wrong knife up here.

THEY LAUGH

But your restaurant closes for lunch and basically you're just open

in the evening.

-You have, literally, a hundred-odd people.

-Yeah.

It would be too much to do lunch as well,

so we're basically shut at lunchtime and we're doing up to...

-You did 100 people, didn't you?

-We did.

Was that because you're popular or something?

-I don't know, don't know.

-Must have something to do with it.

-100 people is a lot of people.

-It is a lot of people.

As well as Northcote, you've got a load of pubs as well, haven't you?

Yeah, we've got the four pubs.

The Three Fishes, The Clog and Billycock... Whoo!

-Then we've got The Highwayman and The Bull at Broughton.

-Right.

So, yeah. We've actually got one in Yorkshire.

I don't know whether you realise that.

-You've sneaked in, have you?

-We've sneaked in.

We went in the back door and there we were.

But pubs are a great thing.

Of course, Northcote's all about fine dining

and the pubs are about the complete opposite

which is really what I wanted.

So, the queenie scallops we've done very, very quickly there, James.

-I'm going...

-Is that anchovy, James?

No, this is garlic, roast garlic in there.

Roast garlic in their skins, I've got the ham in there,

you've got a little bit of spinach, bit of milk you want in there?

-Bit of milk, bit of milk.

-Bit of butter.

And I'm going to put some tarragon.

I've got the sea purslane in there than needs picking as well,

-so don't forget that, James.

-You know, just...

-Are you OK, James?

-It's basically my recipe, really, you know what I mean?

Obviously you can see I'm doing all the big jobs here.

OTHERS LAUGH

Right, we've got my...

-I might need a bit of zest of a lemon.

-Egg white.

You kept the little roes here as well.

The little roes, we're going to deep-fry for the top.

Just a little bit of lemon zest in there

as well as some juice.

Some people serve the roe, some people don't.

-Kevin, are you in a roe in, roe out? What is it?

-Roe out.

But then I sometimes dry it and then make it into a little powder

and then you can sprinkle it over the top which is quite nice as well.

-You get the plate ready, chef.

-Get rid of that.

Right, this is flour, cayenne...

Yep.

-I'm just going to...

-Paprika?

-A little bit of paprika, yeah.

-Are you going to dust the roes with that?

-Yes.

-The roes go in there, in the egg white first.

-Bit of seasoning.

And then into there. Have you got the potatoes?

-I'm going to cut the potatoes for you.

-I've done those, yeah.

Bit of roes in there.

And then in the flour.

Gosh, we work well together, don't we?

JAMES LAUGHS

-Or is it me doing all the work today?

-Just stick them in there.

Tell us about sea purslane.

Sea purslane is really a bit like marsh samphire.

It's in the salty marshy estuaries.

And you can...

It's basically a foraged vegetable.

It's good all-year-round is sea purslane, unlike samphire,

which is much more of a spring through the summer.

But it's got that saline quality,

that saltiness that we need to add to the dish.

-Would you find it on a sea marsh?

-Yes, you would.

-But you've got to blanch it first, haven't you?

-Make sure which...

If you're in a good part of the country,

probably the Lancashire shorelines would be about the best.

THEY ALL LAUGH

Sometimes around Kilmore Quay,

around the south-east corner of Ireland is pretty good too.

-I'd think that's top drawer as well.

-Top spot.

Right, so I'm going to put my queen scallops there.

I've been hunting for sea purslane in Lancashire,

in between the supermarket trolleys and...

NIGEL LAUGHS

-..nappies and stuff like that.

-What are you trying to say?

-Right, this is your... You blanched this?

-Yes, in and out.

-That's out.

There you go.

Do you want me to finish off your sauce as well, for you?

No, the sauce is all right. You can see...

I feel as if I've done some of the...

-I'd like to contribute a little bit.

-We just work well together.

-Somebody has to do the work, as they say.

-Right.

The sea purslane just on the top there.

Lovely. And...

Just going to pop my tarragon and lemon jus around the side.

OK.

And a little bit over.

And then pop the....

Of course, there's a book out with the Obsession thing, isn't there.

-There is, there is.

-Janet, you'll be all right there.

A little bit of pumpkin seed oil there around.

OK, and then to garnish, we've got our crispy roes.

Thank you for that, James.

And then, if we can find a crispy one, we've got the crispy potatoes

there that just add that sort of definition of texture into the dish.

Look at the concentration on his face. Look, look.

Is that everything?

And that's the queen scallops from the Manx part of the world,

with sea purslane on mash with a little tarragon

-and organic toasted pumpkin seed oil.

-Easy as that.

And you've even got these left for your ashtrays. There you go.

-They'd be no good for cigars, would they?

-Have a seat over here.

-There you go.

-Wow.

-Dive into that one.

-Tell us what you think of that.

-OK, OK.

It's a great way to use the leftover bits of jacket potato as well.

I think so, it's brilliant. It just adds a great texture

-but there's a lot of flavour in the jackets.

-Absolutely.

-Get lost.

-THEY ALL LAUGH

-What do you reckon?

-It's amazing.

-Happy with that?

What about the little roes, with a bit of spice there, gives it a little kick.

Yeah, it's amazing because you've got that kind of softness of that

queen scallop and then you've got that other texture of the deep-fried crispy roe. It's amazing.

I get the feeling that Nick liked that dish.

He certainly wasn't in the mood for sharing.

Coming up - James serves South American churros

with hot chocolate sauce to Kara Tointon.

But first, it's over to Rick Stein who is getting all poetic

about the beloved Cornwall.

Ah, seaweed smells from sandy caves and thyme and mist in whiffs

Incoming tide, Atlantic waves slapping the sunny cliffs

Lark song and sea sounds in the air

And splendour, splendour everywhere.

I like that verse by Betjeman so much that, actually,

I've put it on the back of my menus in the restaurant.

I think it gives a true picture with all the wonderful, sort of,

salty points of detail of the Camel Estuary.

And in fact, miles from the sound of the sea where the silvery snake

of the estuary curls to sleep, as Betjeman once said,

amongst all this gloopy mud, Jenny Green, who gets all our wild herbs

and mushrooms, in fact, a real hunter-gatherer

and a perfect subject for Betjeman, gathers samphire.

When it's cooked, the outside becomes almost like cooked pea pods.

So, just dip it in your butter like that,

pull it through your teeth and all this lovely fleshy stuff comes off.

Tastes lovely, really sumptuous, really,

that sort of food that people would pay a lot of money for, I should think.

This is a beurre blanc sauce going with the bass and it's one

of the most popular fish sauces, based on a good-quality vinegar.

This one is such good quality,

it smells so nice, you'd almost want to drink it.

Into the pan goes quite a good quantity of vinegar

and then some good-quality white wine.

And in my case, and this is somewhere where I differ

from most beurre blanc makers, I add some fish stock.

This gives the beurre blanc an incomparable sort of roundness

and sweetness of flavour which you wouldn't get

if you didn't put it in there.

And of course, last but not least, some onions.

Now you wait for that to reduce right down,

so far down that there's no liquid left in the bottom of the pan.

Because at that stage, the juices that have come down are so

concentrated, they'll make the final butter sauce totally wonderful.

Just add a bit of cream now, which stops it catching

and also brings the colour back up because the fish stock has made it

a bit brown, and then start adding the butter. A bit at a time.

You can whisk it on the heat, it's not going to curdle.

People get very frightened about these butter sauces

saying, it's going to split, it's going to split.

Too many nerves, too many nerves. No problem at all.

There's a good half pound of unsalted butter to add here.

This dish, bass with beurre blanc, is a classic French dish

but you can add beurre blanc to lots of other fish,

particularly quite bland fish like cod.

A really thick fillet of cod with beurre blanc is a revelation

if you've never tried it before.

That's done. The last thing to do is just to pass it through a sieve.

And there it is - beurre blanc.

And now for the fillet of bass.

First of all, just brush it with a little bit of butter.

A little bit being a bit of a euphemism here for lots and lots.

Plenty of seasoning.

Incidentally about seasoning,

there's a very famous French chef called Joel Robuchon, who says,

season any piece of meat, fish before you cook it

and season it again after you've cooked it.

And he's absolutely right.

So, while that's cooking, we'll just get this other bass

that's over here.

While I'm about it, there's Pete the refrigeration engineer.

The fridge has packed up.

We had 50 in at lunch, we've got 100 in tonight,

we've got to carry on filming.

He's going to get on the fridge,

while I tell you about this wonderful fish - the bass.

Just look at those scales on a bass,

it just looks to me like work stainless steel.

It's the most delightful looking fish, I think.

So sleek and smooth, no wonder it fetches such a high price.

And incredibly well-armed.

Those are all spikes on there,

there's spikes there, there's spikes there.

Any of the larder chefs that work on bass will tell you

about those spikes because inevitably you're going to get your

hands all covered in spike marks after working on bass.

Beautiful fish.

So, now that's really beginning to crisp up under the grill.

I like to leave the skin on the bass because it's got this nice taste,

as long as it's crisply cooked.

If it's all floppy and moist, it's not very nice at all.

But when it's really crisp, as that is becoming, it's a delight to eat.

Now for the samphire. Another name is sea asparagus.

It's looks a bit like asparagus.

It's cooked to perfection, just over a minute,

just taking the raw edge of it.

That's a little bit more than we need for the one portion

that we're doing here.

I've got asbestos fingers, let me tell you.

A bit like walking over hot coals.

And finally, the beurre blanc.

Not over the fish

because I want to keep the nice brown skin of the fish.

Perfection, I think.

Gosh, I'm happy to be out here tonight.

It's been one hell of a day in the kitchen today.

The first really hot day of summer.

It's a beautiful evening out here and I've got this wonderfully

soothing cool dish for tired old cooks like me.

It's called a ceviche of fish.

It's ceviche or cevich-e, I don't really care.

I've got some brill here which I earlier on marinated in lime juice.

But it's more than marinated, in fact it's cooked in the acid.

It's gone a very attractive white colour

and that is nearly ready, apart from a little bit of chopped fennel

which I'm going to put in there and some beautiful sea salt.

Look at that, the crystals on that.

It's not just salt in sea salt like this,

but there's other minerals in there as well.

So, straight onto the plate, that's all I need do with that...

..fish.

And now, this is a South American dish and I'm going to make a salsa

to go with it, a very simple salsa.

Lots of piquant flavours in it.

Take a bowl.

First of all, into that bowl drop some spring onion.

And some chopped tomato.

Some finely chopped green pepper.

Perhaps not all that garlic, I might have put a bit much in there.

And finally, lots, and I mean lots, of fiery red chilli.

Mix that together with a little bit of virgin olive oil

and some more of that sea salt.

And some coriander. Again, a very, very common ingredient

in South American cookery.

Stir it round.

Just a little taste.

Excuse my fingers.

A little bit more salt.

Wow. Wow!

Now, that's it. There's that chilli biting, biting, biting.

I love chilli, actually.

You get used to it after a while, believe me.

Maybe I'm a bit too used to it.

Some of my customers in the restaurant get quite concerned

about the levels sometimes.

Just to finish off the dish, finally, a few slices of avocado.

And that's it.

I think I'll just try a little bit of this.

Oh, my... Oh, wow, wow, wow.

Now I'm just going to nip off and get myself a cold beer.

As Rick says, ceviche is one of the all-time

classic South American dishes.

There are also loads of other great recipes from that part of the world

and I'm going to show you one right now.

Which is kind of like a sweet street food which they call churros,

which is served by street vendors all over Latin America

with a mug of hot chocolate. I'm going to show you that first of all.

They're like little doughnut things.

But the recipe involves water,

which I'm going to get straight on first of all.

Get that warmed up with some butter.

The recipe is very similar to that of a French choux pastry,

which are eclairs really, but the difference being

instead of this being baked, it's actually deep-fat fried.

Into there now, we've got some flour,

we've got some baking powder and egg.

I'm going to roll that in a mixture of sugar,

which we've got in here, bit of caster sugar,

and some cinnamon, for some spice.

As I said, it's served with hot chocolate.

We've got some milk, some chocolate,

a bit of sugar to sweeten it up and a touch of chilli on the top.

I know you really like chilli

but they actually do it over there as well.

The origins of this is not just from Latin America,

you can get them a lot in Spain.

That's where this dish is supposed to come from.

But they're actually wonderful.

In we go with the flour. That goes straight in.

Give this a quick mix and it'll end up like a big, thick sort of roux.

That sort of stuff. That's what we're looking for.

Have they always done that with the chilli,

with sweet dishes or is that...?

Chilli and chocolate is a great combination and it's not just...

Chilli and pineapple work together as well, if you bake it,

-it's a fantastic combination.

-I love it.

This is what you end up with, almost like this paste.

That's what you're looking for. Now in there we go with bicarb.

In we go with the egg. Crack that in as well.

Give this a mix together.

And like I said, this would normally in France be piped out on a tray

and baked in the oven and served as, like, profiteroles

or eclairs, but without the baking powder.

But this one, we're actually going to deep-fat fry.

So, I'm actually going to get the shape of this.

The shape is quite important.

Normally, they'd have a little plastic machine

or a wooden press to do this

but I'm going to use a piping bag and a star-shaped nozzle.

Fill this up and drop it into my deep fat fryer.

That looks too hard for a woman's job. That was quite vigorous.

-No, you can do that!

-I'd need a machine to do that.

We mentioned while that was on,

the cast as well, you eat out once every couple of months, don't you?

Yeah, we try and go to a different restaurant

every two to three months

and we went to a really unusual one last year.

A place called Dans Le Noir,

and it's run by some blind people.

The experience is just mad.

It's incredible because when you lose a sense, the other senses...

Your taste goes, your hearing gets a lot more...

I was told it would be pitch-black but I thought there'd be

a tiny candle in the corner, but actually you all have to

put your right arm on each other's shoulder and you get led in

and then, shoom, it's just pitch-black.

And your senses are so heightened that the taste...

We chose to not know what we were eating.

It's a French restaurant and it's just wonderful.

And if anyone can go, it's really, really good.

I'll just show you what I'm doing there.

You literally just squeeze them like that.

And once you get an inch and a half,

just drop them in the deep fat fryer.

That's what we're looking for. Shake them around.

That's probably about enough. Maybe one more.

It's important to do this while the mixture's still warm,

otherwise you'll never be able to pipe it all out.

Tell us what's going on with you in EastEnders,

because a couple of months ago you were all over the place in the

storyline and now you're back into it.

-This week coming up is quite a big storyline for you, isn't it?

-Yeah.

-I'm sure you don't watch it, James.

-I do watch it!

-I was watching it last night, yeah.

-Really? I'm surprised.

No, yeah, it was really mad last year and I had a really good

storyline, so I was lucky and, as I say,

it all went a bit quiet.

And now next week, Dawn becomes,

she's sort of the stepmum to Jay, who's a bit of a rascal.

She has to force him to go to court and, well,

she persuades him and, yeah, it's a good week.

-Keeping you busy.

-Yes.

-Keeping you busy.

So, do you get time to cook much at home or not? I don't suppose...

My family will laugh at this because that's the thing.

That's why I asked to come on the show because I love food

and I love watching people cook but I'm an absolute disaster.

So, I'm planning on being good one day.

-I actually want to go on one of these courses...

-Do you?

-..in France or something.

-Theo's got a course he does in his restaurant.

-Really?

-Yeah, I do a cookery class.

-I'll be there.

-First Saturday every month.

-Really?

-Yes.

-Oh, wow. Sorted.

One day I'm going to be really good.

One day you're going to be really good.

Although you've moved out from home,

don't you live about 70 yards away from your mother?

It's a bit further but...

I've got a good thing going there, so I go home for dinner every night.

Like everyone, I love my mum's cooking and she'll get angry at me

for saying that but she's very good.

I've always had a big variety of food in my life.

She cooks something different every night.

When I get nagged, I go back to mine. Perfect.

Is that where your love of chilli comes from?

Yes, when my mum was pregnant with me she had a lot of curry,

that was her craving.

And I think when I was a baby they just fed me

a lot of Indian food and spicy stuff and I loved it.

-And you still like it now.

-Yes, I still like it now.

There you go.

We've got our hot chocolate, which is 70% dark chocolate.

You don't want anything richer than that, otherwise it becomes too bitter.

You can see you've got the little churros here.

In there for about two, two and a half minutes.

Out of the deep fat fryer. Sometimes they're sort of a U-shaped...

..appearance.

But what we can do is roll these in the cinnamon.

And also, if you want something slightly different,

you can actually put chilli powder in here.

If you want to do something slightly different, which I've actually done

with doughnuts as well but they're like a doughnuty sort of thing.

The idea is you serve these on the side,

which you can then pile up.

These would be served by street vendors all across Latin America.

There you go, you can pile them all up.

-You should bring it over.

-There you go.

And then what we need is your hot chocolate,

which has got a bit of sugar in there.

The milk, of course, just give it a quick blitz,

so you get a little bit of foam on the top.

And the idea is, you basically dunk your churros in the hot chocolate.

KARA CHUCKLES

Because it's you and you like your chilli,

-just a touch of chilli powder over the top.

-Wow.

Dive in, tell me what you think.

Shall I use this spoon or just...?

No, just dunk one of those straight in.

Dunk it in there and tell us what you think.

They're going to be hot, so watch...

Mm-mm-mm. Oh, my God!

Now, they looked great.

Sugary, chocolaty churros. Yumm-o!

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

from the Saturday Kitchen archives.

And there's still loads of inspiring dishes to come.

Up next, the wonderful Mary Berry, who's transforming the humble

chicken thigh into a luxurious and very tasty supper.

Welcome back, Mary. We're not baking, we're savoury today.

So, what are we going to be doing?

I've got some lovely chicken drumsticks.

I've taken the bone out and I'm going to put in a sausage meat

stuffing with lots of herbs, wrap it in bacon and make a lemon sauce.

OK. You want me to be busy chopping bits and pieces?

-You're doing all the hard work.

-OK!

We've got parsley, we're going to make a sauce later.

It's all about the stuffing for this one, first of all.

These are the little thighs that we've got with the bone removed.

I mean, I would serve one each, but in Yorkshire

you'd have about three, wouldn't you?

We'd have probably that, to be honest with you.

But we've got a nice bit of parsley. The stuffing, tell us about that.

-That's just plain sausage meat.

-This is very good sausage meat.

And I'm then going to add some fresh thyme to it.

And I wouldn't ever use dried thyme, I don't know about...

-Would you use dried thyme?

-Not really, no.

I think it's a totally different thing.

And you can grow this in a window box,

you can grow it by the back door.

That's just upset all the dried thyme farmers everywhere

around the country because their sales have plummeted by a thousand percent.

Think of all the herb growers, come on.

-And some rind of a lemon.

-There you go.

Where do you get your ideas from? Where does that come from?

Cooking at home? Where does that...?

It comes from eating out a bit, also friends give me recipes.

I do a little bit of travelling.

But we experiment. We're a team at home.

I've got Lucy Young and Lucinda, and we all cook together

and have ideas.

And they're a lot younger, and they go out

and have more exciting food sometimes than I do.

But you've working together for, what, 25 years, 20-odd years?

Lucy's been with me 26 years.

She says she's been longer with me than school or anything else.

I'm lucky. That's it.

-You want me to out these in here for you.

-That's it.

These are the little bit of stuffing. Any, any...?

-You use pork stuffing but I suppose...?

-No, no, no.

I would always use pork stuffing, I've never used beef stuffing.

-That's it.

-There you go, and another one.

This is a recipe, not only from your book as well,

-but also the TV series that's out now.

-Exactly.

The TV series is Foolproof.

-Foolproof?

-Foolproof.

-Do you watch this show?

-What?

-Do you watch this show?

-These are...

-It wasn't last week, foolproof.

It definitely wasn't last week.

-How about stretching those for me?

-I can stretch those.

It's Foolproof. It's not on next Monday

but it's on the following Monday and then three after that.

So, what's on next Monday, stopping Mary Berry being on air?

Erm, well, it's definitely with the children.

It's family day and we filmed it at my daughter's

and we had a fire, and we put a grid over the top.

Sort of thing you do at half-term

and most children have half-term now.

The boys made flatbreads

and instead of having them boringly flat, when they come warm,

if you've done them on the fire, they opened them out and filled them

with all the things that they liked.

It was good fun.

I've known you for about 20, 25 years, something like that.

-Yes.

-Did you ever think you'd be doing this...

I didn't think I'd be doing this for a living, but did you ever think

you'd be doing this in your career still?

-I would think definitely...

-Did you ever think that?

You can't have thought it would turn out to be what it is?

Not really but, gosh, I'm lucky.

I have the most fantastic time

and in my programme I do a lot of travelling.

I went to a garlic farm and

I'm doing all the sort of things that I want to do.

Food's just a massive subject, you never get bored of it

but there's also so much more to tell.

And I'm always wanting...

"I wonder where those heritage tomatoes come from?"

So off I go and show everybody. It's great fun.

Right, so the chicken goes in there.

-I'll rinse the tap so you've got something to wash your hands.

-Right.

-Wash my hands here, right.

-Yes, there you go.

And then, do you want a little bit of honey over this?

A little bit of honey, that just helps it to be nice and brown.

-Just drizzle it over.

-Sorry. Bit of runny honey...

If you haven't got any honey that's runny and it's gone solid in

the jar, just pop it in the microwave for a bit.

-Do you want black pepper on this? Salt...?

-Definitely, a bit of black pepper.

I put a little bit of salt on the chicken,

I don't think it'll need any more.

-OK.

-And then we're going to make a sauce.

-Yeah.

Right, now this is the sauce.

-So I'm going to get you the onions chopped, as well. So...

-Lovely.

-There you go.

-So in goes the butter.

We're going to cook the onion in the butter for a bit to begin with.

So there's got to be, as well as your series,

there's got to be another Bake Off on its way. When do you start

-filming the main one, then?

-It'll be in April.

-Yeah?

And that's all great fun.

We've had more entries than ever, and I look forward to it enormously.

And again, it's something different.

Now, you're chopping those beautifully finely. You're a chef.

I'm a cook.

There we are. Just do those until they've softened down.

Guinness Book of Records.

The world's fastest carrot-peeler and chopper of carrots

in one minute. 28.

I think you're in the Guinness Book of Records

for something else, aren't you?

That was... Thanks, Mary. That was, yeah...

LAUGHTER

I don't know how to explain this one now, do I, really?

But yeah, removing the most amount of bras off...

Yes, in one minute.

With one hand.

-Right.

-Yes.

-In goes...

-Moving on!

LAUGHTER

Here am I, asking you...

So, this is a roux with onion in.

-All in the click of the fingers, apparently.

-Absolutely.

-Right, OK.

And we're now making a sauce, I have the stock hot,

and yes, I am using a stock cube.

OK. And you keep whisking it.

Use a whisk - is always the good tip for this one, as well. Isn't it, really?

I like to make it with a whisk, and you keep it beautifully smooth.

-And it'll be quite thick when you've finished.

-OK.

-But the juices from the meat will thin it down.

-OK.

-And some cream.

-And some cream in there, as well.

-Yeah.

-OK.

And we're going to put some lemon juice in.

So this is a six-part series that you've got, as well?

Six-part series,

and it's all different subjects,

and it's family next time.

Right, and there's got to be something in the planning, as well.

-What's the next Mary Berry thing?

-I'm doing an Easter one.

-Right.

-Which we're doing right now.

-OK.

-And then, with any luck, there'll be one for next year.

-OK.

-Right, in we go with the cream now.

-Yeah.

-Happy with that? Double cream?

-Always double cream.

-All right.

Double cream because it will hold better,

-give a gorgeous flavour, a bit of chopped parsley in there.

-OK.

-And juice of a lemon. Half a lemon.

-OK, I've got that, as well. So...

So, I've got chopped parsley, very quickly in here.

In Foolproof, I'm trying to give all those...

-You keep saying it's foolproof.

-No,

but I'm giving you lots of tips to get success every time,

and not too many ingredients, because I think people sometimes

have too many, and everything you can get sort of locally. In it goes.

-In it goes.

-Was that to get me?

-Lemon juice...

LAUGHTER

We know what's coming with Simon's recipe.

-Lemon juice?

-Yeah.

-OK, squeeze?

I think I could do with you in the kitchen. You're pretty good.

-Pretty good?

-You're marvellous.

-Thank you very much, cheers.

-GENTLE LAUGHTER

-That's it.

-Bit more? Happy with that?

-Yeah. Lovely. Bit of pepper and salt.

-I can give you a bit of pepper and salt. That's fine.

-I'm here, I'm here, got it.

-Fine?

-Yes.

-OK...

-And you know, I always use black pepper.

Because you can see it...

And then how long would you cook these chicken for, then?

How long would you roast these for?

Um, 180, about 30, 35 minutes.

And any juices that come out, it goes in the sauce, as well.

Right. I've got the potatoes there, you want a little bit of butter in here.

-I'll lift that off and you can keep whisking.

-I was going to... Yes. Yes, Chef.

GENTLE LAUGHTER

-Keep whisking, Mary. Keep whisking, keep whisking.

-That's perfect.

-I think I'll take all that.

-You want all that?

-Yes.

Don't let's waste anything.

They look delicious, because they're nice and crispy-brown. That's it.

I'm going to take some butter and put it into the potatoes. Like that.

-The French beans, you want these draining off...

-Draining off.

Haven't cooked them through long. That's it.

-Black pepper in here, as well?

-OK.

-I'm all for a bit of black pepper.

-Yeah?

-Black pepper in there, as well? OK.

-Drop of butter.

Put in there, as well.

So, this, this recipe is from your new book.

How many are you up to now, then?

-Oh, I don't know...

-Because I thought I was doing... I'm 17.

-Oh, I'm about three times that.

-Are you?

-Four times that.

Yes, but I'm a little bit older than you...

GENTLE LAUGHTER

-..my boy.

-Yeah...

Go on, you must, you must know. How many? Go on.

-70.

-70? 70 books?

-Yes, but I'm quite old, you know.

I've had plenty of time and lots of wonderful help.

I've got so far to go. Right.

-Right.

-There you go. Chicken?

-That's enough for me.

That's enough for a normal person,

and that's enough for a Yorkshireman.

LAUGHTER

Right.

-This one?

-Yeah.

-Veg, beans.

-Nice bit of colour.

-OK.

-That's it.

Happy with that? Potatoes?

I'm wondering who's doing the cooking here!

-I'm just standing here.

-It's foolproof, apparently.

Three.

For a Yorkshireman. There we are.

-And don't forget the sauce.

-Bit of sauce.

-I'll come over here.

-I'll steady it.

-OK. Bit of that over the top.

-Yes.

So this sauce is very quick as well, that sauce.

It's very quick, it's very delicious.

I'm married to a man who likes gravy,

-so I always have to make a lot of sauce.

-Right.

So, explain to us what that dish is again, Mary?

It's chicken thighs that I've made a lovely stuffing from

sausage meat and herbs and, um, a little bit of grated cheese,

-which we forgot to put in.

-Yeah.

And then we wrapped it in bacon and then we've made

a sauce using the lemon juice and onion and cream.

Foolproof, you see.

-Right, Mary. Do you want to join us over here?

-Yes, please.

-Have a seat. There you go.

-OK, thanks.

All right...? Are you in?

-Yeah.

-Sorted. There you go. Right.

Robert, dive into that for breakfast.

I'm so glad it's not fish, cos you wouldn't like that, would you?

Dive into that, you see. Big chunk of chicken.

That's the great thing about the thighs,

keeps it nice and moist as well, really.

I think it's one of the best cuts of chicken, and having stuffing,

-it makes it go further, gives it flavour.

-Skin on? Skin off?

There's skin off.

On this particular occasion, I've taken the skin off,

-because I wanted crispy bacon round the outside.

-There you go.

-Chicken and stuffing. You can't beat it. There you go.

-Can't beat that.

A hearty dish from an awesome lady.

HE SINGS WEAKLY # We love you, Mary

# Yes, we do. #

Sorry. Bad singing.

Anyway, talking of national treasures,

it's time for another helping of Far Flung Floyd.

Uh!

Evander Preston is six foot, two inches tall,

an ex-rock session musician

who looks like a renegade from The Byrds.

They say he's 50-plus, his friends call him Moses,

and he has a fantasy about being looked after by dwarves.

He was also a former president of the American Food and Wine Association.

These look like...

We imagine the Americans to have big things,

but these frogs' legs are absolutely enormous. Are they local frogs?

Absolutely. Those are absolutely local, they sure are.

I've been in dozens and hundreds of kitchens,

I've never cooked on a stove like this.

I mean, like a cross between a Chinese cooker, a paella dish,

I don't know. Tell me about your cooking. Did you design it?

This is specially designed to do exactly what we like to do.

We can either use bowl-shaped deep fryers,

or we can put pans on and fry the 'gator the way we are,

we have water running across, to keep it clean, keep it cool.

A little sewage system across the back where nothing goes into

the garbage. It totally cleans itself.

-Plus we have water that comes out that...

-Right.

-..will give us whatever we want.

-It is very, very swish.

-I think it's absolutely superb.

-Plus incredible heat.

You might have a little difficulty finding these succulent fillets

in Sainsbury's or Waitrose or Tesco or something like that,

because it's not veal, it's not beef, it's alligator.

I've been cooking now for on 30 years,

I've been making television programmes for hundreds of them.

I've never cooked 'gator burgers before in my life.

And apparently, here in Florida,

'gator burgers are a part of something they call a cracker feast.

What's a cracker feast, Evander?

A cracker would be our finer Florida food that we've been involved with,

probably for the last 90 or 100 years.

These are the things that we have in our area that we've learned

-to eat and be creative with.

-And what is a cracker?

A cracker is a person that's been born and raised in Florida

and also the name came from the whip where they cracked and they

would catch rabbits, squirrels, cracking them with a bullwhip.

-They'd actually get them and catch them with the whip.

-Absolutely.

Uh!

If you want a cracker banquet, then Evander is your man.

If you fancy a gold electric train with a cargo of diamonds,

then Evander is your man.

But his latest passion is to form the international eccentric club,

and if you want to join, call him, not me.

What have we got here? What is this?

The black-eyed peas are very important,

they're underneath there, and that's,

that's our New Year good luck thing that we must have.

Are these the peas that...

Tallahatchie bridge lady was singing about?

-I'll have, you know, parsley, black-eyed peas, please.

-Exactly.

-Right.

-What is this?

-Armadillo. That's the armour-plated animal.

-And that's a gumbo.

-That's a gumbo made from armadillo.

-Mixed up.

Hey, listen, I have people at home in Britain, where I come from,

who are going to be really upset about eating alligators,

about eating armadillos.

I mean, what is the justification of that, in American terms,

for eating what we would consider would be preserved wildlife?

Well, probably the alligators

have eaten an awful lot of us, for one thing.

And the armadillos, there are an incredible amount of them.

-So they're thinning out the population.

-Right.

And it doesn't cause an issue with conservation and stuff like that?

-Absolutely not.

-Right, OK. No letters, please.

-They're abounding in society.

-Good, here, this looks like an Indian pilau.

-OK. Dirty rice.

-Dirty rice.

-And that's squirrel sausage fried with rice.

Do you know, I've only been in America three days,

I'm already eating squirrel, armadillo, alligator.

I mean, what is this programme going to give us by the time we get

to California, for heaven's sakes?

-Crikey, what's this?

-Now, we have venison with Black Jack sauce.

What is Black Jack sauce?

That's made with our famous Jack Daniels liquor.

Now that sounds like the drinking man's dish.

-That is the drinking man's dish.

-Let's try that.

-Hey, those squirrel sausages are wonderful.

-Great.

And you'll find the potatoes and green beans are a great staple,

probably for a lifetime of our...

-of our people.

-These are quite sweet.

-Yes, they are.

-They're delicious.

-Now we're going by a shrimp gumbo.

-A shrimp gumbo.

-Incredible with a biscuit...

There's a whole shrimp right in there.

This is soul food. Isn't it?

Absolutely.

Jambalaya, corn fish pie and Philly Gumbo.

I just can't believe all of this. What are these?

Those are Florida egg roll, that are made with crab meat.

And you've got to try this one bite of one and one of our

traditional Florida sauces.

That's made from mango.

It's just a traditional Florida jambalaya type of sauce.

-And that?

-Those are our collard greens,

which would probably be our lowest-priced vegetable in Florida.

I think I'll make the entire series and call it Floyd On Florida.

I don't see any good reason to do anything else.

But I tell you what we have got - our 'gator burgers are burning.

Uh! Tear it up!

He's going down, he's heading for the rocks.

He's running, he's running from the rocks. He's running for the bottom.

Jack, I can't do anything to this.

He's taking back line off me.

Take him out. Right, Well, I can't...

If I go any tighter...

All we can do is...

-We tried.

-I tried.

It was good.

# Ain't that a shame?

# My tears fell like rain

# Ain't that a shame?

# You're the one to blame. #

INSTRUMENTAL

Isn't this great? All my life I've wanted to be on a desert island,

I had a really bad day, I fought with that fish,

I tried with that fish, I cried for that fish.

Some days there just ain't no fish.

But we were talking about grouper, and grouper on a plate is Florida,

there are a couple of fillets of grouper.

This is actually the one I really caught.

OK, we took some fillets from that.

I made a little sauce, which I'll have to lift over to you.

It's little onions, it's limes, cos Florida is rich in limes,

it's white wine, it's American white wine, that's good.

All with a bit of flour, cooked down,

butter in it to enrich it, to make it look really nice and really good,

and by the way, it is quite good.

You eat this fish, you tell me if it's good.

If you want to stay in the programme,

cos we can always edit you out if you don't like this dish,

which I have tried very hard to make. Now, it's difficult.

I mean, just a little of that lime sauce over there,

just to freshen it up.

And try to make it look a little bit prettier if we can.

A slice of lime, a little bit of dill on the side.

And you need a fork. There we are.

For me, Will, Clive, I don't know what do you think,

those for me, for today at least,

Florida on a plate, but it's down to Jack, Captain Jack,

-Captain Ahab.

-JACK LAUGHS

Like Bob Dylan said, I saw three ships coming my way,

and they said, "Where are you going?"

And he said, "We're looking for America."

And he said, "Good luck."

OK, here we go.

Mm. That's incredible.

Jack, if I had landed that fish, I mean, it was a big fish, what would've happened?

If it had been a world record, being a member of IGFA,

and endorsements, I would be worth about 1 million to 1.5 million.

And you're still prepared...? I mean, how close were we to that?

Uh, I'd say we were, we were pretty close.

I saw my new boat and my new house and everything else.

But that's all right,

that's why they're out there and I'll try again tomorrow.

Well, I've got the Bible,

got my Shakespeare and eight Stranglers records,

but what I really want, Sue, is that fish.

My head is running with Jerry Lee Lewis songs, Elvis Presley songs.

I'm coming to Memphis for the first time.

You know, would you believe it? My luck,

I pick up the paper at the airport, what is it? 3rd of February, 1989.

What does it say? "Rock hero was robbed of his future."

Tribute to Buddy Holly. Buddy Holly died 30 years ago today,

just as I'm hitting Memphis.

And Don McLean wrote that wonderful song, do you remember?

American Pie. He wrote about "the day the music died".

But the music hasn't died.

It is still going on here.

And I know for sure, I ain't going to be stuck inside a mobile

with the Memphis blues again.

Memphis was so named by General Jackson after the capital

of ancient Egypt, because the river reminded him of the Nile.

More importantly, Memphis is the kitchen of rock and roll.

What would you eat for your, for your dinner, for example?

-I would say the barbecue.

-The barbecue.

-Barbecue ribs or shoulder.

Yeah.

They're both Memphis specialties, and they're very good.

-And what about the women? Have they got some pretty women in Memphis?

-Got some pretty women in Memphis.

The fact is we're outnumbered,

-we've got about nine to each man in the city.

-Nine women to each man!

-That's about right.

-Tell your ma, tell your pa,

I'm going to take you back to Arkansas.

# Tell your mama...

# Tell your pa...

# They are, they ain't...

# They're your brother

# They're your cousin...

# They're the queen...

# I want to go back to Arkansas

# Hey, hey-eee! #

All right, baby...

# See the girl with the diamond ring

# She know how to shake my thing... #

Like that!

# Hey, hey-eee! #

All right...

I'm going to play a little piano for you, boy.

INSTRUMENTAL

POLICE SIREN

PIANO MUSIC CONTINUES

What do you like about that?

# Hey, go

# Go, little queenie, go

# Ooh!

# Go!

# Go, little queenie, go

# Go...

# Go, little queenie, go... #

INSTRUMENTAL

PIANIST SHOUTS

If the overwhelming ambience of this place doesn't get to you,

then you are brain-dead.

I mean, I know this is a cookery programme,

but rock and roll is like cookery, too.

Ask any good cook, he'll tell you what he needs,

he needs three things, he calls it his Trinity,

like in Louisiana it's bell peppers, onions and celery.

But for rock and roll, you need blues, you need gospel,

you need jazz.

And that's exactly what they did here,

this is the kitchen of rock and roll.

And this is the microphone that Elvis used for his first song,

so let's get cooking.

# Well, that's all right, mama

# That's all right for you

# That's all right, mama

# Just any way you do

# Well, that's all right,

# That's all right

# That's all right now, mama

# Any way you do. #

If you want what they call down-home cooking, Buntyn's is the place.

Elvis used it for the odd half dozen cheeseburgers.

Anyway, this restaurant celebrates Southern cooking, with fried

chicken, okra, black-eyed peas, turnip greens, the whole nine yards.

It's like The Ode To Billie Jo. And it's always packed.

If you ain't there by 12, try another place.

# By me...

# Up by me, oh Lord...

# Up by me

# Up by me and let me do thy will... #

Nobody wants to play rhythm guitar behind Jesus.

Everybody wants to be the lead singer in the band,

so the song goes. But where would we be without gospel?

There'd be no rock and roll, for a start.

But this church belongs to an old chum of Martin Luther King,

the Reverend James Carter, and his wife, Portia.

One day, he called the man.

He said if you is asked to go one mile, he said go two.

And if somebody asked you for your coat, don't only give him your topcoat,

give him your overcoat.

And if they slap you on one cheek, turn the other cheek.

We all out of step with Jesus. You all know that's true.

You hit me, I'm going to hit you back.

# Up by me

# Up by me

# Up by me... #

This here, this here is, erm... Smoked... Chicken.

Now, this was smoked with a Texas briquette, a type of wood,

in one of the things back in the church there. Now, you all try that.

I want all of you to try that. Now this...

If you don't believe this is good, I dare you to bite into it.

This is prime beef and it's smoked, too.

This was smoked in a certain special gravy by me. Over here...

I don't ordinarily go to church on Wednesdays,

but this is no ordinary church.

It's a family affair and they call it the eating church.

This place is always full.

After a fun session of praising the Lord, it's time to praise

the cook and the cooking smells seep through the little church.

Absolutely brilliant. You've got to love that man.

As ever on Best Bites, we're looking back at some of the most

memorable dishes from the Saturday Kitchen archives.

Still to come on today's show -

Anna Jones and Gennaro Contaldo go head-to-head in the omelette challenge

and Gennaro has got his eye on a quick time,

to regain that top spot.

Cyrus Todiwala is cooking up a South Indian crab dish

that more than delivers on flavour.

He makes a base of tomato, coconut and curry spices, tosses

the cooked crab meat through and serves it with a traditional salad.

And Phil Tufnell faces food heaven or food hell.

Did he get his food heaven?

Leek and lamb pie with buttered new potatoes and chantenay carrots.

Or food hell? Cream of celeriac soup with pan-fried curried scallops.

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

Next up is the master of Peruvian cuisine, Martin Morales.

He's looking to make a good impression on Alistair McGowan

with his vegetarian take on a burger.

We're going to cook now with some sensational South American food.

It's Martin Morales. Martin, good to have you here.

-What are you cooking for us?

-OK, so we're going to start with...

We're going to do a quinoa burger

-with a really lovely dip that's going to go with cassava fries.

-OK.

-The dip's called ocopa.

-It sounds interesting.

You've got your work cut out because I struggle with quinoa, I have to say.

-You have three different types for us today.

-Easy.

-And I know little...

-When I say little, I know nothing about Peruvian food.

-OK.

It's a pleasure to be here and to show you a little bit about what I do.

So, what are we doing?

-If you could chop... If you could just finely chop that.

-Sure.

Lovely red onion and some garlic, that would be fantastic,

while I make the quinoa burger.

-OK.

-So, I'm using three types of quinoa. This is white quinoa.

So, why three different types? Do they give different textures or flavours?

Yeah, just to give it crunchiness.

-Actually, the darker one is a little bit nuttier.

-OK.

-So...

-Is it a big Peruvian ingredient?

-It's huge.

It's come about here over the last, I don't know, six years or so.

-That's right.

-It started getting popular...

Well, it's a fantastic ingredient. It's a superfood.

It's a grain that is grown in the Andes of Peru and Bolivia and

-it's high in nutrients, high in protein.

-Yeah.

-It's a complete protein, so it's...

-But you're putting it in a burger?

-It's fat-free, cholesterol-free.

-Right. All the good stuff, then.

Just really fantastic. It's great for your...

-Great for blood, great for your brain, great for your body.

-Really?

-Great for your immune system.

-OK.

-So...

And the key, really, is to make sure that you buy the right quinoa

that's come from a sustainable source. So, always check the label.

OK. But it's available pretty much in supermarkets?

Health food shops as well as some supermarkets as well.

-You can buy it precooked as well.

-Right. Is that a good idea or not?

It's fine. There's some good varieties of that as well.

Is it meaty? Will it give that kind of meaty burger taste?

We're going to add some other flavours here as well.

-Right.

-So, we've got the quinoa...

This, we've boiled. So, the darker quinoa, 16 minutes,

14 minutes and 12 minutes, or stick them all together.

-Can I try that?

-Yeah, sure.

-And you can eat this in a salad, right?

-You don't have to...

-Yeah. We're going to put some Parmesan in there.

-We're going to add some things.

-Needs some help.

-Yeah, yeah, yeah.

-It's going to.

-It needs a little help.

-Yeah, yeah.

-It's got a nice crunch to it.

Well, if you get that in there, we'll start giving it some help.

LAUGHTER

All right, I know my place! A bit like that? A little bit of oil?

-Yes, a little bit of olive oil. And...

-It has... Do you know what?

-It has got a nice, and...

-It's quite nutty.

-It has...

-It's got a lovely texture. Do you use it, Alan?

-I do use it.

-What do you do with it?

-Different things.

-We make a little porridge with it.

-Really?

So, quinoa, some other grains and nuts and make porridge or

we've been known to crust a fish with it and pan-fry fish

-nice and crunchy and nutty. It's really nice.

-Sounds nice.

-It's very versatile.

-Right, talk us through these.

-I've got to deep-fry these.

-So these are cassava.

-They look like parsnip.

-No, no. It's a root vegetable as well.

-That's this boy here, yeah?

-Used a lot in Latin America. Yeah.

-So we just boiled them beforehand.

-OK.

-And that's it.

And now we're going to just deep-fry them.

So we don't need to do anything?

They don't need drying or anything, just straight into the fryer?

-Yes, absolutely.

-OK.

-And here we're going to put...

We've got two different types of chillies native to Peru.

So, not only have we got some lovely quinoa,

-but we've got some Amarillo chilli here.

-And what does that taste like?

Amarillo chilli is this little baby here. Look at that.

-Beautiful. Native to Peru, really aromatic.

-So, is that a hot chilli?

A slightly hot chilli, but it's all about the aroma.

Try a little bit of this.

This is a paste we've made from garlic and onion. Just sauteing it.

-Oh, that's good!

-Gorgeous, isn't it? You can use that for anything.

-It's not hot. It's just a little bit warm and spicy.

-That's right.

-It's quite fragrant with those chillies.

-Yes.

So what could you use if you can't get hold of those?

-We use just medium-strength red chilli.

-Mm-hm.

-And a yellow pepper.

-Oh, really?

-Just replace that.

-OK.

So when we make our ceviches, we do some fantastic ceviches,

we use that, for example.

Or when we make a lovely dish called aji de gallina, a chicken dish,

-we use that as well.

-Mm-hm.

-So...

So, yeah. And then adding to this as well, I'm going to use maca powder.

OK, another ingredient I know nothing of.

-It comes from the maca root. And it's another superfood.

-No?

-No.

-No, good, I feel better about myself.

-Me neither, me neither.

Nothing to do with the Beatles,

but I'm sure Paul McCartney would love this.

It's a maca root, high in protein, high in minerals.

Really, really good for you.

And is this sort of typical of what you serve in your restaurant?

You've got a couple of restaurants?

We've just opened a new restaurant called Andina that's just gorgeous.

-Tonnes of vegetarian dishes.

-Yeah.

-Really healthy dishes.

And it's a real homage to the food of the Andes of Peru because

my grandmother was an Andina a lady from the Andes.

That's what Andina means.

-And is it naturally vegetarian, Peruvian food?

-No, no.

I mean, we use tonnes of fish, obviously,

for all our seafood dishes, because we are on the coast.

We've got the Pacific Ocean

that's just so powerful and full of gorgeous fish there and seafood.

And we've got lots of lovely meat, you know? We even use alpaca.

-We also use beef and lamb.

-What does that taste like, alpaca?

-Alpaca is very lean. It's gorgeous.

-I mean, it's such a vast country.

Presumably there is a big difference in the food, in the styles

-from one end to the other?

-That's right, that's right.

And because of the different influences.

You know, not only do we have cuisine from the Incas...

Quinoa came from the Incas 5,000 years ago. Quinoa has been made...

Grown in Peru and in the Andes.

But then with the migration of

Spanish, Italian, Chinese, Japanese and African people,

all these guys have left their mark on our cuisine,

so that's why it is one of the most versatile, most broad and delicious.

So where does this...

this obvious passion for food come from because you started life

in a very different way, didn't you?

Yeah, I started life, I guess,

making music and doing events with music and food.

But you say... You're kind of breezing over this.

You were a bit of a superstar DJ, weren't you, back in the '90s?

Is that right?

I used to DJ but also I used to create events with

music and I worked for different companies with music as well.

-Yeah.

-So, I've always loved it.

I've always loved cooking as well so, a few years ago, I just went,

stop talking about it and do it.

-So, I sold my house and I just started to...

-Really?

Cook and make supper clubs and then opened our restaurant, Ceviche.

So it is a big passion?

Yeah, no. I said, let's go for it.

Stop talking about it, just get on with it. And do it.

And never looked back?

And with the support of my wife and my kids,

we said, let's go for it and we did.

So, now we're just patting this round.

Going to make a little ball in a sec.

So I'm just merrily going on here. Is this right?

-I've got your little salad of tomato?

-Yes, please.

-You're doing a little salsa.

-Red onion.

-Lovely.

I've got salt and a little bit of lime.

-Yeah, and if you could put some coriander.

-OK, no worries.

-Yeah, and lime.

-How much coriander would you like?

-Just a few sprigs, that's fine.

-OK.

Let me pack this down and just shake them.

-So these are the cassava chips? They look good.

-Yeah?

-Drain those a sec.

Thank you. These are going to go in the fridge.