18/09/2016

0:00:03 > 0:00:04G'day. I'm John Torode,

0:00:04 > 0:00:06and what a mouthwatering menu there is lined up on today's show.

0:00:06 > 0:00:09So you sit back and enjoy a few of my

0:00:09 > 0:00:11Saturday Kitchen Best Bites.

0:00:32 > 0:00:33Welcome to the show.

0:00:33 > 0:00:36You won't want to go anywhere, as we've got talented chefs serving up

0:00:36 > 0:00:41magnificent food and a handful of hungry celebrity guests too.

0:00:41 > 0:00:45There's even a Hollywood star on today's show. Along with...

0:00:45 > 0:00:49Patrick Williams putting a Caribbean twist on a humble chicken Kiev.

0:00:49 > 0:00:51And Rachel Allen spatchcocking an

0:00:51 > 0:00:55oven roasting chicken with rosemary, garlic and thyme.

0:00:55 > 0:00:58She serves the chicken with a simple summery salad of mango,

0:00:58 > 0:01:01fennel and feta. The king of Chinese cuisine, Mr Ken Hom,

0:01:01 > 0:01:05is showing us how to perfect pork and pineapple stir-fry.

0:01:05 > 0:01:08He marinates the pork in soy sauce, sesame oil and cornflour

0:01:08 > 0:01:12and then wok-fries along with lots of garlic and pineapple.

0:01:12 > 0:01:15And a former international football goalkeeping legend,

0:01:15 > 0:01:18Peter Shilton, faces his food heaven or food hell.

0:01:19 > 0:01:20But did he get his food heaven,

0:01:20 > 0:01:23delicious smoked haddock Welsh rarebit bit with tomato chutney?

0:01:23 > 0:01:28Or did he get his food hell, spicy, buttery, slow-cooked mutton curry?

0:01:28 > 0:01:30You can find out at the end of the show.

0:01:30 > 0:01:33But what better way to kick-start a Sunday morning than with

0:01:33 > 0:01:37a masterclass in how to make the perfect pancake? And who better to

0:01:37 > 0:01:42teach us than the great man himself, Michel Roux Senior.

0:01:42 > 0:01:45Michel Roux, great to have you back on the show. Lovely.

0:01:45 > 0:01:46Two dishes today.

0:01:46 > 0:01:49We've got to start by the pancake batter because it's got to rest.

0:01:49 > 0:01:50So you're straight into that.

0:01:50 > 0:01:53And I'm going to get the sausages in for this next one, is that right?

0:01:53 > 0:01:56Good, good, yes, because it takes time cooking. A little bit of oil.

0:01:56 > 0:02:01And we've got some nice, good quality pork sausages here.

0:02:01 > 0:02:04Now, these are plain sausages, yeah? No spice in there? No, no.

0:02:04 > 0:02:07Just pork sausages. Plain. OK.

0:02:07 > 0:02:11So, explain to us the ingredients for a proper pancake batter.

0:02:11 > 0:02:13Yes, proper batter.

0:02:13 > 0:02:16So we've got the flour, plain flour, eggs in the middle.

0:02:16 > 0:02:17So, yeah, eggs goes.

0:02:18 > 0:02:24A bit of salt, a pinch of salt. Very little salt indeed. Here we are.

0:02:24 > 0:02:25A fine salt.

0:02:25 > 0:02:28A little bit of sugar. Very little, because I understand...

0:02:28 > 0:02:29You know, how I can't take sugar

0:02:29 > 0:02:32because I've got to cut down on sugar and everything today.

0:02:32 > 0:02:33You're OK with a little bit?

0:02:33 > 0:02:35So there you are, you see? Cream... Yeah.

0:02:35 > 0:02:39..because cream gets the pancake moist. Yeah.

0:02:39 > 0:02:43And then we stir it with one third of the milk, roughly.

0:02:43 > 0:02:45So where did you get your inspiration from,

0:02:45 > 0:02:47particularly this recipe.

0:02:47 > 0:02:49Andrew goes round, nicked your mango recipe.

0:02:49 > 0:02:51THEY LAUGH

0:02:51 > 0:02:54No, no. Mango was mango by travelling around the world,

0:02:54 > 0:02:56because I was thinking yesterday, you know,

0:02:56 > 0:02:58I've been thinking about the countries where I have been.

0:02:58 > 0:03:01I've been to 57 countries in the world.

0:03:01 > 0:03:04And I cooked, most probably, in half of them. It's not bad going, is it?

0:03:04 > 0:03:05It's not bad at all.

0:03:05 > 0:03:08So I did get a bit of inspiration from the travel, obviously.

0:03:08 > 0:03:10But Mother knows best when it comes to...

0:03:10 > 0:03:14Ah, well, proper pancakes and good food, home food, it's Mother.

0:03:14 > 0:03:17So, here we are, the batter has been made.

0:03:17 > 0:03:21I've always flavoured it with a bit of eau fleur d'oranger.

0:03:21 > 0:03:22How do you call that?

0:03:22 > 0:03:26Orange blossom. That's it. It reminds me of my grandmother's loo.

0:03:26 > 0:03:28THEY LAUGH

0:03:28 > 0:03:31It's time we moved on. Shall we move on to another subject?

0:03:31 > 0:03:34She used to wipe it on the sink. Oh, I see.

0:03:34 > 0:03:39I did try and tell her use vanilla but, yeah. She was confused.

0:03:39 > 0:03:42OK, good. She couldn't see too well.

0:03:42 > 0:03:46So that is the batter which we've made just an hour ago.

0:03:46 > 0:03:50Remember, when you do the mix you've got to let it rest.

0:03:50 > 0:03:52So that's the case. This one will go there.

0:03:52 > 0:03:55You're doing your segment like if you've done them before.

0:03:55 > 0:03:58Yeah, well, that's... Have you been cooking before, obviously?

0:03:58 > 0:04:01I've been cooking quite a while. Not as much as you.

0:04:01 > 0:04:05I've got to say, I'm enjoying my Saturday morning when I watch you.

0:04:05 > 0:04:09And I'm in bed. Yeah, thank you very much. There you are.

0:04:09 > 0:04:12One thing that fascinates me about you guys and, of course,

0:04:12 > 0:04:18Albert... Yeah. Does it run in your family, this? It is family.

0:04:18 > 0:04:22It's been a run into the family. Look at those pancakes.

0:04:22 > 0:04:26The first one is always for the cook. Yeah. And I'm the cook today.

0:04:26 > 0:04:28Are you using clarified butter for that one?

0:04:28 > 0:04:29Clarified butter. Brush the pan.

0:04:29 > 0:04:31This is for the sauce to go with these. Absolutely right.

0:04:31 > 0:04:34We'll use it with icing sugar. Sugar and orange juice.

0:04:34 > 0:04:36There's about three oranges in there that have been squeezed

0:04:36 > 0:04:39and passed through a sieve, reduced down, and we end up with that

0:04:39 > 0:04:41sort of glaze, that's what we're looking for. Yeah.

0:04:41 > 0:04:44Takes about sort of 12 minutes. And now to start the

0:04:44 > 0:04:46sauce, the salsa.

0:04:46 > 0:04:48And you're going to do the pineapple if you don't mind,

0:04:48 > 0:04:51because it's a bit big for me. Looks big, doesn't it? I'll do that.

0:04:51 > 0:04:52Good man.

0:04:52 > 0:04:54So tell us about the Roux Scholarship, then, because Andrew

0:04:54 > 0:04:56won the very, very first one,

0:04:56 > 0:05:00because it is a passionate competition close to your heart.

0:05:00 > 0:05:05Well, yes, because 28 years ago, we started the Roux Scholarship.

0:05:05 > 0:05:08And it's been going on for 28 years. Andrew was the first one.

0:05:08 > 0:05:12He was 20, that little boy. So he has grown up a lot now.

0:05:12 > 0:05:14THEY LAUGH

0:05:14 > 0:05:17Yes, and it's to help the young chefs to develop further.

0:05:19 > 0:05:22Shall I try to do that? Yeah. Oh! Almost there.

0:05:22 > 0:05:24Turn it over, chef. Oh, no, no.

0:05:24 > 0:05:25All done, see, I'll do it again.

0:05:25 > 0:05:28But it is, I mean, it is, Andrew, you'll say, it's the

0:05:28 > 0:05:31biggest competition of its kind in the UK, isn't it, really?

0:05:31 > 0:05:35Yes, it is. Without any doubt. It's lovely.

0:05:35 > 0:05:39We've just... You know, the young chef can win three months

0:05:39 > 0:05:41in a three-star Michelin of their choice,

0:05:41 > 0:05:45anywhere in the world, so to speak, so it's lovely because

0:05:45 > 0:05:49they learn, they see new things and it's fantastic.

0:05:49 > 0:05:53There. Do you remember what you cooked for the final or...?

0:05:53 > 0:05:55In the final? Yeah, do remember what you cooked?

0:05:55 > 0:05:57Yeah, I'll never forget it.

0:05:57 > 0:06:00It was a poulet saute dish where we had to make some chipolatas

0:06:00 > 0:06:04and braised coxcombs. He's got a good memory, that boy.

0:06:04 > 0:06:07I'll never forget it. Never forget it!

0:06:07 > 0:06:09You don't want to do that dish again? No.

0:06:09 > 0:06:12It was the most terrifying experience of my life.

0:06:14 > 0:06:17So, now, pancake up. Do be careful when you...

0:06:17 > 0:06:21I just want to talk about the chilli event because that's the

0:06:21 > 0:06:24Serrano, very, very hot chilli. Yeah. So when you do it,

0:06:24 > 0:06:25don't touch, obviously,

0:06:25 > 0:06:28any other food, or don't put your fingers in your eye.

0:06:28 > 0:06:30Then you're going to cry for a day or two.

0:06:30 > 0:06:32So that would be bad, bad news.

0:06:32 > 0:06:34So have we got any sugar for this, chef?

0:06:34 > 0:06:36Do you want me to put the sugar in? Yes, demerara sugar.

0:06:36 > 0:06:38The brown, soft sugar.

0:06:39 > 0:06:41And we're going to caramelise it.

0:06:41 > 0:06:44Now, this pineapple, I'm just going to slice that, nice and...

0:06:44 > 0:06:48Very small, if you wouldn't mind. Yeah. Small dice. No problem.

0:06:48 > 0:06:50And then I'm going to use only half of the chilli.

0:06:50 > 0:06:52So does your inspiration still come from your travels?

0:06:52 > 0:06:55You mentioned all those countries that you've travelled to.

0:06:55 > 0:06:57Certainly to use new ingredients.

0:06:57 > 0:07:01We always find new ingredients. You find, as well,

0:07:01 > 0:07:03new techniques sometimes.

0:07:04 > 0:07:07Are you a fan of that new-technique cooking or are you...?

0:07:07 > 0:07:08Oh, yes, I mean...

0:07:08 > 0:07:11HE SQUEALS

0:07:11 > 0:07:15Look at that! Look at that! I want the pineapple, please.

0:07:18 > 0:07:23There you go. That's it. Good boy. That's it. Lovely. Saved.

0:07:23 > 0:07:28Yeah, it's a long time. Light caramel. That's what put you off.

0:07:28 > 0:07:31Saved. Voila! There you go.

0:07:33 > 0:07:37Well, look at that. It's got the colour.

0:07:37 > 0:07:40So, yes, I do get my inspiration, but the technique,

0:07:40 > 0:07:45you learn the technique when you see other people cooking as well. Yeah.

0:07:45 > 0:07:48And when you eat food in other restaurants as well.

0:07:48 > 0:07:51And you never, ever stop learning. No. Never stop.

0:07:51 > 0:07:55No, no because if you stop learning, it's time to pack, really.

0:07:55 > 0:07:57You should pack.

0:07:57 > 0:08:01Go away, you know, leave the kitchen, leave your scenery.

0:08:01 > 0:08:04So what you do with this to make an orange butter sauce,

0:08:04 > 0:08:05you should basically whisk it in butter.

0:08:05 > 0:08:07You've already reduced the orange juice,

0:08:07 > 0:08:10you've reduced it by half, whisk the butter, which is softened

0:08:10 > 0:08:14butter, and then immediately after that, you can use it.

0:08:14 > 0:08:16Or you can leave it alone for a little while.

0:08:16 > 0:08:18There is no problem there.

0:08:18 > 0:08:21But what you can do as well, to give it a kick,

0:08:21 > 0:08:23is to put a bit of curacao

0:08:23 > 0:08:24or a bit of Grand Marnier,

0:08:24 > 0:08:28you know, some alcohol, but that is just to give it a bit of warmth.

0:08:28 > 0:08:32We don't need that right now because we're in the summer.

0:08:32 > 0:08:34There's plenty of lovely weather there.

0:08:34 > 0:08:37That's the last pancake I'm cooking. They're thin.

0:08:37 > 0:08:41I'll bring these over. That's it. Pineapple is ready. There you go.

0:08:41 > 0:08:44Right, I'll take the pancakes. Yeah.

0:08:44 > 0:08:48And then you want to put a little bit of orange...

0:08:48 > 0:08:50Yeah. ..in the centre.

0:08:50 > 0:08:55Fold them in four, please. I'll get the sausages. Good, good for you.

0:08:55 > 0:09:00Well, I can see that you're running. I can't do that any more.

0:09:00 > 0:09:05It's your fault for doing two dishes. Yes. Here we are.

0:09:05 > 0:09:07So I'm ready for that.

0:09:07 > 0:09:10There you go. I've got some samples.

0:09:10 > 0:09:13You've got the pineapple there.

0:09:13 > 0:09:20Argh! Did you burn yourself, I hope? No, no. Oh, I'm not nice.

0:09:20 > 0:09:26There. Carry on, chef. That's done. That's done. Look at that.

0:09:26 > 0:09:28You want another... Find a plate.

0:09:28 > 0:09:30OK, right, we'll just fold these over.

0:09:30 > 0:09:34This one is even hotter. You are going to burn yourself a bit.

0:09:34 > 0:09:36So where does this recipe come from? This is Mother's recipe?

0:09:36 > 0:09:39Where's the idea for this come from? No, no, no.

0:09:39 > 0:09:40The orange sauce recipe

0:09:40 > 0:09:44and the pancake came from an idea, summery,

0:09:44 > 0:09:45because I love that in the summer.

0:09:45 > 0:09:48Because it's all to do with your fabulous collection of books.

0:09:48 > 0:09:50They're not just about sauces,

0:09:50 > 0:09:53there's all different types of stuff.

0:09:53 > 0:09:59No, I've got 200 sauces in my book. 200? And salsas, at least 15 or 20.

0:09:59 > 0:10:02Now, I'm using sambal oelek, you know that?

0:10:02 > 0:10:04This is like a harissa, but not as strong, is it?

0:10:04 > 0:10:06Not as strong. That goes in the pineapple.

0:10:06 > 0:10:11Harissa is like a chilli paste. You can buy that from a supermarket.

0:10:11 > 0:10:13Then we've got...

0:10:13 > 0:10:17lime lemon, squeeze a bit of lime lemon in it. Look at that. Lovely.

0:10:17 > 0:10:22A pinch of salt. Very little salt. Then coriander...

0:10:22 > 0:10:24Oh, you're doing the coriander for me.

0:10:24 > 0:10:26JAMES LAUGHS

0:10:26 > 0:10:28Cheeky. I'm on it, chef. That guy, he's unique.

0:10:28 > 0:10:33Bit of olive oil on the rocket salad. Here you are.

0:10:33 > 0:10:35A bit of lemon.

0:10:35 > 0:10:38And then, if you look at these pancakes, check this sauce out.

0:10:38 > 0:10:42Nothing else in there, just... Here you are.

0:10:42 > 0:10:45It's just a bit of rocket salad around the sausages.

0:10:45 > 0:10:49It's like being in a garden, isn't it? Look at that.

0:10:49 > 0:10:51Now the coriander is in it.

0:10:51 > 0:10:53That reminds me, I've got to cut my grass when I get home.

0:10:53 > 0:10:56We've got the lime lemon and...look at that!

0:10:56 > 0:10:58And then the salsa goes in there.

0:10:58 > 0:10:59And there we are.

0:11:00 > 0:11:04So pineapple salsa with sausages, cook in the garden or at home

0:11:04 > 0:11:08in the oven and a little pancake with an orange butter sauce.

0:11:08 > 0:11:10And don't forget, a little bit for the chefs.

0:11:10 > 0:11:12Thank you. Oh! The chilli!

0:11:12 > 0:11:14I forgot that, that's the chilli.

0:11:20 > 0:11:23You truly are a legend, I have to say. There we go.

0:11:23 > 0:11:25Have a seat over here, Michel.

0:11:25 > 0:11:28There you go, I don't know, what do you want to try first?

0:11:28 > 0:11:30You don't eat that, do you? No.

0:11:30 > 0:11:31There you go, you can dive into that one.

0:11:31 > 0:11:34Pass that down. Pancakes. Perfect breakfast!

0:11:34 > 0:11:36You may need a little sugar in the pancakes. Thank you very, very much.

0:11:36 > 0:11:39There's just about three tonnes of butter in that as well.

0:11:39 > 0:11:40But the pancakes, nice and light.

0:11:40 > 0:11:42That's the secret to the pancake batter.

0:11:42 > 0:11:45Nice with a touch of cream in there. Yes, because it gives the moistness.

0:11:45 > 0:11:48Yes. That is good. And the pancake. Wow. Taste the butter sauce.

0:11:48 > 0:11:52I can't get over how quickly you did it.

0:11:52 > 0:11:54The orange is lovely as well.

0:11:54 > 0:11:56I suppose you could do that with lemon as well.

0:11:56 > 0:11:57The same sort of thing.

0:11:57 > 0:12:00You can do it with strawberry, if you like the strawberry, why not?

0:12:00 > 0:12:02Yeah, exactly. Have you tried it? Do you want to try it?

0:12:02 > 0:12:05It's lovely, isn't it? Well, I made it. That is delicious.

0:12:08 > 0:12:10Well, maybe I'll even be adding a splash of cream to my

0:12:10 > 0:12:14pancake mix in the future. Who knows? Great tip, though.

0:12:14 > 0:12:16Coming up, James Martin cooks a traditional English pudding for

0:12:16 > 0:12:19Hollywood A-lister, Antonio Banderas.

0:12:19 > 0:12:22But that's after a visit to the south of France with the

0:12:22 > 0:12:26fabulous Rick Stein. Ever wondered what's in a white pudding?

0:12:26 > 0:12:27Well, you're about to find out.

0:12:30 > 0:12:33Lockkeepers come in all shapes and sizes.

0:12:33 > 0:12:37Sometimes they're gnarly, old, unsmiling men who give off

0:12:37 > 0:12:39a whiff of distaste at the bright,

0:12:39 > 0:12:42white Noddy boats queueing for their attention.

0:12:43 > 0:12:45Then, there are the relief lockkeepers,

0:12:45 > 0:12:48students, mainly, who zip up and down the double locks on

0:12:48 > 0:12:52mopeds, and eagerly open the gates and wave the people on

0:12:52 > 0:12:54with gusto and enthusiasm.

0:12:55 > 0:12:58I've noticed that locks cause great concern amongst the

0:12:58 > 0:13:01newly-acquainted boating fraternity.

0:13:01 > 0:13:03They are a place where mistakes can happen.

0:13:03 > 0:13:06Nimbleness onboard counts for a great deal.

0:13:06 > 0:13:09Thick-waisted and flat-footed have a pretty hard time under the

0:13:09 > 0:13:14watchful eye of the keeper and bored holiday-makers who've got

0:13:14 > 0:13:17nothing better to do than watch the Noddy boats gather like

0:13:17 > 0:13:20so many plastic ducks in a bath.

0:13:21 > 0:13:22Such is barging.

0:13:26 > 0:13:29I've got a really good artist friend, Simon Fletcher,

0:13:29 > 0:13:30who's quite famous.

0:13:30 > 0:13:33He moved to the Languedoc when everyone was keen to have

0:13:33 > 0:13:35a holiday home in Provence.

0:13:35 > 0:13:38When I first came here, it was very cheap to live.

0:13:38 > 0:13:39Um, but, you know,

0:13:39 > 0:13:44I'm a landscape painter and designer and the landscape is just wonderful.

0:13:44 > 0:13:46It's constant inspiration, really.

0:13:47 > 0:13:49OK, now I'm ready to cook.

0:13:50 > 0:13:54It may not look terribly appetising, but Simon's cooking, or rather,

0:13:54 > 0:13:59heating up, a local speciality called bougnette or boudin blanc,

0:13:59 > 0:14:03white pudding. They're a type of sausage made here at Herepian,

0:14:03 > 0:14:06by the Aninat family who've been making it for generations.

0:14:07 > 0:14:11But like a lot of famous dishes, this was born out of hardship.

0:14:11 > 0:14:15First of all, they slice up stale bread and add eggs and milk.

0:14:15 > 0:14:18When it's all nicely soaked together, they mash it by hand.

0:14:20 > 0:14:23Next, they take the poorer cuts of pork, like neck, which

0:14:23 > 0:14:28has been cooked in a stock flavoured with onions, bay leaves and cloves,

0:14:28 > 0:14:31and coarsely chop it before adding it to the bread mixture.

0:14:34 > 0:14:36Then it's seasoned with salt,

0:14:36 > 0:14:39white pepper and nutmeg and given a final mix with the hands.

0:14:41 > 0:14:43Now it's ready to be wrapped in caul,

0:14:43 > 0:14:46which is the fat membrane that surrounds the intestines,

0:14:46 > 0:14:50very much like our dear faggots we have back at home.

0:14:50 > 0:14:53Finally, they're given a good lick of duck fat and a sprinkle of

0:14:53 > 0:14:56breadcrumbs and baked for 25 minutes in a hot oven.

0:14:58 > 0:15:01Having them hot straight from the oven is a real treat,

0:15:01 > 0:15:03but I think it's slightly frowned on.

0:15:03 > 0:15:06You're supposed to wait for them to go cold and fry them, like

0:15:06 > 0:15:09Simon's doing, in a little oil or, better still, duck fat.

0:15:12 > 0:15:13We had great vegetables,

0:15:13 > 0:15:16all from his garden and a really good black pudding,

0:15:16 > 0:15:18quite soft and fatty.

0:15:18 > 0:15:20Life's pretty good here.

0:15:20 > 0:15:23When I first came here and I was doing up my house,

0:15:23 > 0:15:25I didn't have a lot of money because I'd spent it all on restoring

0:15:25 > 0:15:27the house, and I needed some wood,

0:15:27 > 0:15:30so I went down to the local bar one evening and I was talking to

0:15:30 > 0:15:32the guys down there and they said, "Oh, you need some wood?

0:15:32 > 0:15:34"Come with us." You know,

0:15:34 > 0:15:36"We're four, we need a fifth guy to help." You know,

0:15:36 > 0:15:39they'd bought what they call a coupe, which is the side of a hill.

0:15:39 > 0:15:41And so every Saturday morning, I'd go off with them at nine o'clock.

0:15:41 > 0:15:43We'd start at six.

0:15:43 > 0:15:46Nine o'clock, out would come the bottle of Pinard, which is the,

0:15:46 > 0:15:49you know, the gros rouge, a nice, big saucisson, a camembert,

0:15:49 > 0:15:51a couple of sticks of bread.

0:15:51 > 0:15:54We'd sit down, talking about... just about everything, really,

0:15:54 > 0:15:57and these are just village guys, you know, and I loved that.

0:15:57 > 0:16:00The way that they would...one of them would produce

0:16:00 > 0:16:03a coil of sausages from his pocket, make a little fire and

0:16:03 > 0:16:06grill the sausages, you know, at nine, ten o'clock in the morning.

0:16:06 > 0:16:08We'd eat and then we'd go on cutting wood, you know,

0:16:08 > 0:16:10I like that simplistic approach.

0:16:12 > 0:16:16Things up here in the high Languedoc are moving on apace.

0:16:16 > 0:16:19Property, no matter how old or decrepit,

0:16:19 > 0:16:22is being vacuumed up, mainly by the British, because

0:16:22 > 0:16:26so many people are discovering a more relaxed way of living.

0:16:27 > 0:16:30When I came to look around the Languedoc a few weeks before we

0:16:30 > 0:16:34set foot on the barge, I met this man, Denis.

0:16:34 > 0:16:37He was at a festival for local food producers.

0:16:37 > 0:16:40And he asked me to try his honey. Well, I did.

0:16:40 > 0:16:44And I had quite a lot of it. It was probably the best I've ever tasted.

0:16:44 > 0:16:46I love Scottish heather honey, but it's

0:16:46 > 0:16:51a big hitter and practically takes your breath away when you inhale it.

0:16:51 > 0:16:54This honey is really light and sweet-scented.

0:16:54 > 0:16:57I wanted to come up with a dish where Denis' honey would play

0:16:57 > 0:17:01an integral part, and of course I thought of the most famous

0:17:01 > 0:17:05French teacake, Marcel Proust's favourite delicacy,

0:17:05 > 0:17:06the madeleine.

0:17:09 > 0:17:12You take the stones out of these fresh apricots,

0:17:12 > 0:17:15and they happen to be local ones, what luxury!

0:17:16 > 0:17:19Then you need a vanilla pod and scrape out the seeds to

0:17:19 > 0:17:23release more flavour, because you are going to gently stew

0:17:23 > 0:17:26them in a little water and Denis' lovely honey.

0:17:27 > 0:17:30Don't boil the apricots, because you don't want to make jam.

0:17:30 > 0:17:32You want to keep them as whole pieces,

0:17:32 > 0:17:35just a gentle simmer until they become soft.

0:17:37 > 0:17:41Set them aside and put the juice of half a lemon into the liquor.

0:17:41 > 0:17:42Strain it over the fruit

0:17:42 > 0:17:44and allow the whole lot to cool.

0:17:46 > 0:17:48Now is the time to make the madeleines themselves, and

0:17:48 > 0:17:51you've got to do it in a proper baking tray.

0:17:53 > 0:17:56First of all, I'm going to lightly butter these madeleine moulds,

0:17:56 > 0:17:59and then I'm going to waz a whole lot of flour over them.

0:17:59 > 0:18:00As I'm doing it,

0:18:00 > 0:18:04I just happened to sort of copy in my notebook a bit about Proust

0:18:04 > 0:18:09and his remembrance of madeleines because, as you probably know,

0:18:09 > 0:18:10it was the madeleines,

0:18:10 > 0:18:13the taste of the madeleines and the lime flower tea at his aunt's that

0:18:13 > 0:18:17started the whole thing, started the Remembrance Of Time Past.

0:18:17 > 0:18:20Hang on, just a bit of flour all over here.

0:18:20 > 0:18:23And he described the madeleine moulds as being sort of

0:18:23 > 0:18:27rigid-like scallop shells which indeed they are. Excuse me.

0:18:27 > 0:18:35Then, he describes the sensation of the taste and it's sort of like,

0:18:35 > 0:18:38you know, only writers can do this.

0:18:38 > 0:18:41"Delicious pleasure had invaded me,

0:18:41 > 0:18:44"detached, offering no notion of its cause.

0:18:44 > 0:18:48"At once, the vicissitudes of life were rendered unimportant,

0:18:48 > 0:18:53"its disasters innocuous, its brevity illusory."

0:18:53 > 0:18:59That's what good food does for you. Anyway, back to the madeleines.

0:18:59 > 0:19:02Do you know, and I find this very difficult to believe,

0:19:02 > 0:19:07but none of the crew had read A La Recherche Du Temps Perdue.

0:19:07 > 0:19:09Quite amazing, really.

0:19:09 > 0:19:12Madeleines are little much-loved sponge cakes and for that you

0:19:12 > 0:19:16need a batter made up of eggs and caster sugar which you beat

0:19:16 > 0:19:19until it becomes a light, frothy mixture.

0:19:19 > 0:19:23Then lots of lemon zest and sift in some plain flour and

0:19:23 > 0:19:27a little hit of baking powder which you fold in gently.

0:19:27 > 0:19:30To finish off the batter, put in a cupful of melted butter

0:19:30 > 0:19:34and a swirl of Denis' honey to make them really rich,

0:19:34 > 0:19:35and you're ready to go.

0:19:35 > 0:19:39These little cakes were first made in the town of Commercy in Lorraine.

0:19:39 > 0:19:43You can see why it's important to flour the tray first.

0:19:43 > 0:19:46I've known grown men cry because their madeleines wouldn't come

0:19:46 > 0:19:48out of the baking tray.

0:19:48 > 0:19:53They go into a hot oven, about 190 degrees for ten minutes.

0:19:53 > 0:19:56I absolutely know, though nobody really does for sure,

0:19:56 > 0:19:59that madeleines are named after a pretty peasant girl in

0:19:59 > 0:20:03Lorraine who baked them for Duke Stanislaus Lazinsky who

0:20:03 > 0:20:08happened to be visiting a castle in the area in the mid-1700s.

0:20:08 > 0:20:10Well, it's got to be some romantic story like that.

0:20:12 > 0:20:17Serve with those sweet honeyed apricots and some vanilla ice cream.

0:20:17 > 0:20:19Mmm. Mmm.

0:20:19 > 0:20:21That's yummy.

0:20:21 > 0:20:23The film crew may not know much about Proust,

0:20:23 > 0:20:25but they do know what they like.

0:20:33 > 0:20:36Now, Antonio is only making a flying visit to the UK,

0:20:36 > 0:20:39so I couldn't let him leave without sampling a classic British dessert.

0:20:39 > 0:20:40Now, you've had fish and chips.

0:20:40 > 0:20:42Uh-huh. Now you are about to have a little masterclass in

0:20:42 > 0:20:44Apple Charlotte.

0:20:44 > 0:20:46Now, the word Charlotte is a traditional sort of old

0:20:46 > 0:20:49English pudding which would be conventionally done with bread.

0:20:49 > 0:20:51All right? Bread and butter.

0:20:51 > 0:20:53OK. And you make this into a dessert.

0:20:53 > 0:20:55So I've got in here some apples.

0:20:55 > 0:20:59These are Bramley apples which are only from this country.

0:20:59 > 0:21:02These are English Bramley apples, slightly sour.

0:21:02 > 0:21:04What do you do with them? Do you just fry them?

0:21:04 > 0:21:06They're fried but they're cooking apples.

0:21:06 > 0:21:08If you taste them,

0:21:08 > 0:21:11they're very, very sharp. Yeah. So, they're not... Acid. Strong.

0:21:11 > 0:21:14Acid, yeah, exactly. And we're going to use that to make this

0:21:14 > 0:21:16sort of little Charlotte. Now these are blackberries.

0:21:16 > 0:21:18I don't know what you call them in Spain.

0:21:18 > 0:21:20In Spain we call them moras. Moras. Found on the roadside.

0:21:20 > 0:21:21Moras, yeah.

0:21:21 > 0:21:24I remember in the summer just going with my friends and picking moras.

0:21:24 > 0:21:27You had to be careful with those. Don't eat too much.

0:21:27 > 0:21:29Oh, yeah, oh, yeah. Definitely.

0:21:29 > 0:21:31But we've got a little bit of sugar, obviously,

0:21:31 > 0:21:33because we've got the apples in there. The apples need

0:21:33 > 0:21:35a bit of butter and a bit of water in there.

0:21:35 > 0:21:38And then the basis of this dessert is white sliced bread.

0:21:38 > 0:21:41Now, you can't make this with the fancy Italian bread,

0:21:41 > 0:21:45you've got to do... You cut the crust out, right? Crust out.

0:21:45 > 0:21:47And we use, basically, two circles, one for the base,

0:21:47 > 0:21:50one for the top. All right, for this one.

0:21:50 > 0:21:52It's a really, really simple, old classic.

0:21:52 > 0:21:55Now, traditionally, it would be just done with apples, but these

0:21:55 > 0:21:57things are in season at the moment, so I thought we'd use them.

0:21:57 > 0:22:01Take the crusts off these ones. And we've got these little moulds here.

0:22:01 > 0:22:05It's a very, very simple dessert which we can just trim up like that,

0:22:05 > 0:22:08and then we've got the little moulds.

0:22:08 > 0:22:11This is cooking away nicely, turn this off.

0:22:11 > 0:22:14And then we dip the bread in the butter,

0:22:14 > 0:22:17so there's no need to butter this mould, you've got plenty of butter,

0:22:17 > 0:22:22just melted butter in here. Take this bread, dip it in,

0:22:22 > 0:22:23and place this around.

0:22:23 > 0:22:26I don't think you have anything like this in Spain. No, no.

0:22:26 > 0:22:30And I've never seen a cook so fast as you are. Unbelievable.

0:22:30 > 0:22:32You don't have anything like that in LA, anyway,

0:22:32 > 0:22:35because it's all far too healthy over there. No.

0:22:35 > 0:22:37This is full fat butter, you see?

0:22:37 > 0:22:42But you take this, and you just wrap this round the side here.

0:22:42 > 0:22:44And I'm going to make a little sauce to go with this and serve this with

0:22:44 > 0:22:48ice cream as well. Just line the little mould with bread.

0:22:48 > 0:22:51Now, there's another dessert called a summer pudding which is

0:22:51 > 0:22:53done with fruit filled inside here, but you don't cook it.

0:22:53 > 0:22:57This one we're going to just bake in the oven, just quickly.

0:22:57 > 0:23:00You take the berries, like that,

0:23:00 > 0:23:04and we fill them in here with the fruit

0:23:04 > 0:23:06and the apples and everything else.

0:23:06 > 0:23:09So you really cram this full.

0:23:09 > 0:23:10Like that.

0:23:10 > 0:23:15So they're nice and compact. Now, you've got to fill it quite well up,

0:23:15 > 0:23:19because as you bake them, the apples start to stew down, you see?

0:23:19 > 0:23:21Timing is important, right?

0:23:21 > 0:23:23Timing, you can make this beforehand,

0:23:23 > 0:23:24so next time you're cooking

0:23:24 > 0:23:26at home, you can have this done in the fridge.

0:23:26 > 0:23:28And then just pop these in the oven.

0:23:28 > 0:23:30So they can be cold and you can cook them from cold.

0:23:30 > 0:23:32It's like painting, my friend.

0:23:32 > 0:23:36Like that, top it full of the bread and then this is going

0:23:36 > 0:23:38to sit onto the tray

0:23:38 > 0:23:41and these are going to bake in a really hot oven,

0:23:41 > 0:23:43for about sort of four, five minutes. OK. All right?

0:23:43 > 0:23:45They're going to go in there.

0:23:45 > 0:23:48So it's about 450 degrees, something like that. Nice, hot oven.

0:23:48 > 0:23:50About four minutes. I'm going to make a sauce to go with that.

0:23:50 > 0:23:53But first off, congratulations on the movie. Thank you.

0:23:53 > 0:23:56The animation. So, tell us about... What's it called first?

0:23:56 > 0:23:58Tell us what it involves.

0:23:58 > 0:24:01Well, it's called Justin And The Knights Of Valour

0:24:01 > 0:24:04and there is a lot of people involved in this movie, actually,

0:24:04 > 0:24:07from the actors to all the departments,

0:24:07 > 0:24:10art department, lighting department, programmers,

0:24:10 > 0:24:16computer guys, cartoonists and a fantastic group of British actors.

0:24:16 > 0:24:18Some of them friends of mine in the case of

0:24:18 > 0:24:23Olivia Williams, Mark Strong, Julie Walters, Alfred Molina...

0:24:23 > 0:24:26David Walliams is in it as well. Yeah, yeah.

0:24:26 > 0:24:28The thing is, actually, you know,

0:24:28 > 0:24:31they were very generous because we are not a Hollywood company.

0:24:31 > 0:24:33We are a little company from the south of Spain... Yeah.

0:24:33 > 0:24:36..that is just trying to make a splash in the world of animation.

0:24:36 > 0:24:37What's that like,

0:24:37 > 0:24:40being a small company in Spain trying to do what the...

0:24:40 > 0:24:43Hollywood are doing? What is that... How does that differ?

0:24:43 > 0:24:47It must be quite... Well, you know, when you do a movie like this,

0:24:47 > 0:24:51it's a technological challenge.

0:24:51 > 0:24:54And technology nowadays is very expensive.

0:24:54 > 0:24:56Cos that's the 3D... 3D element of this movie.

0:24:56 > 0:24:58We develop our own programs, actually.

0:24:58 > 0:25:01We didn't buy any of the programs or softwares that we are using.

0:25:01 > 0:25:03We are using our own softwares we develop with the

0:25:03 > 0:25:06University of Granada in the south of Spain. Yeah?

0:25:06 > 0:25:11So we are very proud of that but it took a big effort in order to

0:25:11 > 0:25:14finance the movie in the economical climate that we are living.

0:25:14 > 0:25:15But we did it, we did it.

0:25:15 > 0:25:17The movie is done and I think the people,

0:25:17 > 0:25:20in terms of technology, they're not going to miss anything that

0:25:20 > 0:25:22an American movie can give them. It's very, very strong.

0:25:22 > 0:25:26And the narrative, well, that is up to them just to decide and to judge.

0:25:26 > 0:25:28I think the kids are going to have a great time.

0:25:28 > 0:25:29It's great entertainment.

0:25:29 > 0:25:31This is your first venture at this, but you've done a lot of,

0:25:31 > 0:25:34you know, animated movies in the past as well. Yes.

0:25:34 > 0:25:35Shrek being one, Puss in Boots.

0:25:35 > 0:25:38What is that like for an actor that was so used to, you know, Zorro,

0:25:38 > 0:25:40Evita, that kind of stuff.

0:25:40 > 0:25:42What is that like for you playing something that's just

0:25:42 > 0:25:43fundamentally the voice?

0:25:43 > 0:25:45How do you make the character come alive?

0:25:45 > 0:25:49It was a surprise for me at the beginning because I learned English

0:25:49 > 0:25:53when I was 31 years old, when I went to America to do The Mambo Kings.

0:25:53 > 0:25:57I never thought in my wildest dreams I was going to be called for

0:25:57 > 0:26:01the use of my voice in a movie. You thought it was a hindrance.

0:26:01 > 0:26:03Now it's a benefit, isn't it? Right, it's true.

0:26:03 > 0:26:05Because Hollywood loves Spanish actors.

0:26:05 > 0:26:07You were one of the first.

0:26:07 > 0:26:09I suppose that they just find my accent kind of exotic.

0:26:09 > 0:26:12Whatever it is, you know, they called me and we did

0:26:12 > 0:26:14a very successful character, Puss in Boots.

0:26:14 > 0:26:17First he was in the series of Shrek movies and

0:26:17 > 0:26:20then he got his own, you know, production.

0:26:20 > 0:26:24But it was surprising also in the way that these movies are done.

0:26:24 > 0:26:27The people may think that the cartoons are done and then

0:26:27 > 0:26:30the actor comes and just adds the voice. But it's not like that.

0:26:30 > 0:26:32You have a script at the beginning that is kind of

0:26:32 > 0:26:36a pre-text to start working and then they call the actors to shoot,

0:26:36 > 0:26:39no, to record a couple of scenes, you know?

0:26:39 > 0:26:41And you don't have anything. You don't have references.

0:26:41 > 0:26:43You don't have the character in front of you.

0:26:43 > 0:26:46You don't have the animation in front of you.

0:26:46 > 0:26:47You have just the lines over here.

0:26:47 > 0:26:48You've got a camera in front of

0:26:48 > 0:26:50you and a microphone.

0:26:50 > 0:26:53And the camera is recording you, because after, they're

0:26:53 > 0:26:55going to give all that material, that footage,

0:26:55 > 0:26:58to the cartoonists and they're going to have, you know,

0:26:58 > 0:27:01the possibility to actually imitate your body language.

0:27:01 > 0:27:04Sometimes they even give you elements of the character.

0:27:04 > 0:27:06I have a hat there when I do Puss in Boots,

0:27:06 > 0:27:09with a yellow feather and I have a little plastic sword.

0:27:09 > 0:27:11And I use them. I use them,

0:27:11 > 0:27:13meanwhile, I'm just doing the character.

0:27:13 > 0:27:14You've ruined the image now.

0:27:14 > 0:27:17THEY LAUGH

0:27:17 > 0:27:22And so, yeah, the voice goes first and that's the way also that we

0:27:22 > 0:27:25use in Spain. It was not traditionally like that.

0:27:25 > 0:27:28That is a new way to actually do animation movies because it

0:27:28 > 0:27:31brings a lot of freshness to the whole entire product.

0:27:31 > 0:27:32When you look at characters in it,

0:27:32 > 0:27:35you look at David Walliams... Right. ..you can see...

0:27:35 > 0:27:38That's the reason why they've developed the character around him

0:27:38 > 0:27:41as well, so it's a bit of both, really.

0:27:41 > 0:27:44We try to capture a little bit of the soul, it's not exactly the

0:27:44 > 0:27:47actor, but whatever he's bringing to the character. Yeah.

0:27:47 > 0:27:49That's what we are trying to capture

0:27:49 > 0:27:51and just to put it on a cartoon.

0:27:51 > 0:27:53It's a kind of freaky experience.

0:27:53 > 0:27:56I was watching it last night, thinking, "Who is that person?

0:27:56 > 0:27:57"Is Rupert Everett as well in it?"

0:27:57 > 0:28:00You can see it in the character's face. Uh-huh. Uh-huh. Yes, yes.

0:28:00 > 0:28:02You know, it's kind of a freaky experience.

0:28:02 > 0:28:05I remember talking with Mike Myers when we did Shrek and he says,

0:28:05 > 0:28:09"Man, I go to the movie theatre and I see this donkey and

0:28:09 > 0:28:11"I see myself there." THEY LAUGH

0:28:11 > 0:28:14And it's true. There is a little bit of that. So what character...

0:28:14 > 0:28:16Tell everybody what character you play.

0:28:16 > 0:28:18I play, and it's not the start of the movie,

0:28:18 > 0:28:22I'm playing a kind of an impostor, in a way.

0:28:22 > 0:28:25It's a guy who probably had a dream a long time ago who

0:28:25 > 0:28:28he didn't fulfil and now he's a kind of frustrated

0:28:28 > 0:28:31character that is just pretending to be what he's not.

0:28:31 > 0:28:33This is Sir Clorex.

0:28:33 > 0:28:35Sir Clorex. I think it brings a lot of humour to the movie.

0:28:35 > 0:28:38It is fun, because I was watching it with some kids as well in the

0:28:38 > 0:28:41theatre. The kids love it, obviously.

0:28:41 > 0:28:45You know, the adults, the technology is just incredible.

0:28:45 > 0:28:48I have to say, it's the first time, I'm from the North of England,

0:28:48 > 0:28:52and 3D is kind of new to me. It was the first time I've seen it in 3D.

0:28:52 > 0:28:55Oh, really? Yeah, I thought it was fascinating. Fascinating.

0:28:55 > 0:28:58I mean, our main target is the children, of course, and I

0:28:58 > 0:29:00don't think they are going to be, you know, disappointed.

0:29:00 > 0:29:03But at the same time, I've... being a father myself, and I don't

0:29:03 > 0:29:06want to go to the movie theatres to start yawning and just getting

0:29:06 > 0:29:08sleepy in the first reel of the movie,

0:29:08 > 0:29:10so we try to give them also a

0:29:10 > 0:29:13wink of an eye eventually, so they have fun too.

0:29:13 > 0:29:14Now, a little bit about yourself.

0:29:14 > 0:29:16Acting wasn't in your blood at first.

0:29:16 > 0:29:20You wanted to be a footballer. Yeah, I was... That finished...

0:29:20 > 0:29:22That career as a soccer player, football player,

0:29:22 > 0:29:24finished to me very soon.

0:29:24 > 0:29:28Actually, I got an injury in my left foot in 1975,

0:29:28 > 0:29:30I was 15 years old.

0:29:30 > 0:29:32So that finished, fortunately, actually,

0:29:32 > 0:29:36I think now I see that, like, a good thing that happened to

0:29:36 > 0:29:39me because it's the time that I started doing theatre,

0:29:39 > 0:29:41which is my first passion, actually.

0:29:41 > 0:29:43You ask a lot of actors, theatre is the big, big thing for you.

0:29:43 > 0:29:45But I suppose, you know, doing what

0:29:45 > 0:29:47you're doing now, do you long for...

0:29:47 > 0:29:50Is that something that you would love to go back to in the future?

0:29:50 > 0:29:52To theatre? Yeah. Well, I did theatre...

0:29:52 > 0:29:55The last time I did theatre was on Broadway in 2003 and it was

0:29:55 > 0:29:57actually a beautiful experience.

0:29:57 > 0:30:01We won the Tony award with a play called Nine, a musical.

0:30:01 > 0:30:03And it was beautiful.

0:30:03 > 0:30:04Sometimes it's very,

0:30:04 > 0:30:08very complex to go back to theatre because it demands a long time.

0:30:08 > 0:30:10Meanwhile, you are doing movies, producing,

0:30:10 > 0:30:12directing and doing some other activities.

0:30:12 > 0:30:17But, yes, it's in my future plans to go back to the stage.

0:30:17 > 0:30:19Absolutely, yes. So what are we going to see you in next?

0:30:19 > 0:30:21You've got the movie out now. Friday the 13th, it goes out.

0:30:21 > 0:30:23What are we going to see you in next?

0:30:23 > 0:30:25Well, I have a frantic activity in the months to come.

0:30:25 > 0:30:28Actually, I just finished a movie that I produced too,

0:30:28 > 0:30:31co-produced with an American company and my own company called Green Moon

0:30:31 > 0:30:33from the south of Spain called

0:30:33 > 0:30:35Automata that I did in Sofia, Bulgaria,

0:30:35 > 0:30:41where I am now going back to do The Expendables 3, with...

0:30:41 > 0:30:44With Sylvester Stallone. With Sylvester Stallone,

0:30:44 > 0:30:49Arnold Schwarzenegger, Mel Gibson, Harrison Ford,

0:30:49 > 0:30:53Wesley Snipes. I am the youngest in the group, and I love it.

0:30:53 > 0:30:54THEY LAUGH

0:30:54 > 0:30:57And there's no need to brag about it as well.

0:30:58 > 0:31:02And then I'm going to do another movie for kids called Sponge Bob.

0:31:02 > 0:31:06I am the only live character in the animation movie,

0:31:06 > 0:31:07and then I'm going...

0:31:07 > 0:31:11Do you remember that event that happened in Chile where

0:31:11 > 0:31:15miners got trapped in a mine for almost three months? Yeah, yeah.

0:31:15 > 0:31:18Well, we are going to do a movie about those events and

0:31:18 > 0:31:21so I will be in Colombia for shooting in a mine over there,

0:31:21 > 0:31:24and then going to the Atacama Desert in Chile where I'm going to

0:31:24 > 0:31:27be shooting, probably until March. I look forward to seeing it, anyway.

0:31:27 > 0:31:29Dive into that. Tell us what you think.

0:31:29 > 0:31:31It will be very hot as well, but you've got some ice cream.

0:31:31 > 0:31:33I've made a little sauce to go with it.

0:31:33 > 0:31:36I've been told to make a little creme anglaise, but obviously

0:31:36 > 0:31:41my producer is from the south, so it's custard for us northerners.

0:31:41 > 0:31:44I love you, man. Happy with that? Congratulations on the movie!

0:31:49 > 0:31:51Can you believe it? Antonio Banderas.

0:31:51 > 0:31:54And according to the crew, that show caused a lot of hot

0:31:54 > 0:31:58flushes in the studio, and not all of them down to James' recipes.

0:31:58 > 0:32:00Today, we're taking a look back at some of the most delicious

0:32:00 > 0:32:02dishes from the Saturday Kitchen store cupboard.

0:32:02 > 0:32:05Here to show us that Caribbean cuisine doesn't have to be

0:32:05 > 0:32:08complicated is the hugely talented Patrick Williams.

0:32:08 > 0:32:11And he's got a twist on a '70s dinner party classic.

0:32:11 > 0:32:12Morning, James.

0:32:12 > 0:32:15Now, the old Kiev, now, this is an interesting dish because

0:32:15 > 0:32:17it's a mixture of different sort of fusions, isn't it, really?

0:32:17 > 0:32:19Yeah, I mean, really, obviously,

0:32:19 > 0:32:20when I was training the sort of

0:32:20 > 0:32:22things we used to do all the time, chicken Kiev,

0:32:22 > 0:32:23back in the olden days.

0:32:23 > 0:32:25Back in the olden days.

0:32:25 > 0:32:27Chicken Kiev, fundamentally garlic butter,

0:32:27 > 0:32:29but this one is going to be slightly different.

0:32:29 > 0:32:31If you can just dice up those shallots for me,

0:32:31 > 0:32:32chop some parsley.

0:32:32 > 0:32:37What I've done here, I'm going to sweat some jerk seasoning

0:32:37 > 0:32:39in a pan with some of the garlic, just to take the edge

0:32:39 > 0:32:41off the jerk seasoning.

0:32:41 > 0:32:43I mean, the edge, you're talking about the chilli in there.

0:32:43 > 0:32:45Well, yeah, cooking it out.

0:32:45 > 0:32:47I mean, I think it could be a bit too raw just putting it straight

0:32:47 > 0:32:50into the chicken, although it is going to cook inside the chicken.

0:32:50 > 0:32:53It doesn't really cook that much, does it, really? No, not really.

0:32:53 > 0:32:56I'm just going to take that edge off, add the garlic to that,

0:32:56 > 0:32:59let that cook along, and we're going to make up a

0:32:59 > 0:33:00garlic and jerk butter.

0:33:00 > 0:33:03We're going to put shallots in that, parsley in that, some lime juice.

0:33:03 > 0:33:05So what's the seasoning?

0:33:05 > 0:33:07What's the main seasoning in this sort of jerk seasoning?

0:33:07 > 0:33:09What's the main flavour? Chilli?

0:33:09 > 0:33:11Obviously, you've got the pimento seeds, which are

0:33:11 > 0:33:15the main seasoning, but it's made up also with pimento seeds

0:33:15 > 0:33:17which makes up the rest of the flavours in it.

0:33:17 > 0:33:20You've got spring onions and you also have garlic in there.

0:33:20 > 0:33:21HE COUGHS

0:33:21 > 0:33:26It's hot. Yeah, yeah. OK? All you're doing is just cooking that out.

0:33:26 > 0:33:28Yeah, cooking that out. Quick little sweat.

0:33:28 > 0:33:30HE COUGHS

0:33:30 > 0:33:33Quick little cough. That's the heat of the chilli that's making...

0:33:33 > 0:33:37Yeah, really. And that goes straight into your butter.

0:33:37 > 0:33:40I'll chop some parsley for you as well. Shallots in.

0:33:42 > 0:33:45That smells gorgeous already, that. Smells good already, you see.

0:33:45 > 0:33:49It smells delicious. Smells good, huh? Yeah. Give it a good mix.

0:33:49 > 0:33:52Do you know that this is how you make a chicken Kiev?

0:33:52 > 0:33:54No, I thought you just buy them frozen.

0:33:54 > 0:33:56THEY LAUGH

0:33:56 > 0:34:00And then just wait for your parsley to go in, James, OK? Right, OK.

0:34:00 > 0:34:02Then I'm going to go straight on to my chicken.

0:34:02 > 0:34:05So, we've got some parsley here which I'm going to pop in there.

0:34:05 > 0:34:08Yeah, throw that straight in. Yeah. OK, just prep my chicken quickly.

0:34:08 > 0:34:11Get your knuckle, take the meat of that.

0:34:11 > 0:34:13Crack your wing.

0:34:13 > 0:34:15Now, are you leaving the skin on this one?

0:34:15 > 0:34:16No, I'm actually taking it off.

0:34:16 > 0:34:17You can leave it on

0:34:17 > 0:34:21but I much prefer it without the skin on it. OK. Right.

0:34:21 > 0:34:26And then you make an incision in the meatier part of your breast.

0:34:26 > 0:34:28And the whole idea... PADDY: What the hell's that, James?

0:34:28 > 0:34:31JAMES LAUGHS What's that? What's that?

0:34:31 > 0:34:34We're not eating that, are we? You are. Yeah. What is it?

0:34:34 > 0:34:36We'll explain it in a minute.

0:34:36 > 0:34:39You make a pocket for your butter to go inside.

0:34:39 > 0:34:42In the olden days, James, you used get your chicken,

0:34:42 > 0:34:44cut it into pieces... Yeah.

0:34:44 > 0:34:47..get the fillet, as you know, and wrap it up

0:34:47 > 0:34:50and most of your butter used to leak out while you're doing it.

0:34:50 > 0:34:52So, it's a really simple sort of process.

0:34:52 > 0:34:54I mean, it is. I love all of those '70s style dishes.

0:34:54 > 0:34:57You know, the old Black Forest gateaux and all that sort of stuff.

0:34:57 > 0:35:00It's comfort food, isn't it? You know, it's like prawn cocktail,

0:35:00 > 0:35:02Black Forest gateaux, stuff like that, you know? Yeah.

0:35:02 > 0:35:04All from the same era, all classics.

0:35:04 > 0:35:08And they seem to be coming back as well. Yeah, exactly.

0:35:08 > 0:35:09So, in a piping bag...

0:35:09 > 0:35:12Into a piping bag, a disposable piping bag here.

0:35:12 > 0:35:14I've got no nozzle on it at all.

0:35:14 > 0:35:17I mean, it's a good alternative actually to just doing

0:35:17 > 0:35:22your normal bits of chicken at home, getting some spice into your food.

0:35:22 > 0:35:23Yeah. OK.

0:35:23 > 0:35:25So, I'll just get...

0:35:25 > 0:35:27Now, I'm just chopping up this.

0:35:27 > 0:35:28I'm just blanching it for you. Yes.

0:35:28 > 0:35:30We'll explain what it is in a second. Right.

0:35:30 > 0:35:33There you go. Right, so, you open your pocket up,

0:35:33 > 0:35:35piping bag in

0:35:35 > 0:35:37and then in with your butter.

0:35:37 > 0:35:41But the idea is is you want a large pocket inside but then a small hole.

0:35:41 > 0:35:44Yeah, a small hole so your butter doesn't come out of it. Yeah.

0:35:44 > 0:35:46I'll leave that for you to pane up for me.

0:35:46 > 0:35:50Pane is literally flour, egg and breadcrumbs.

0:35:50 > 0:35:53But breadcrumbs have become quite trendy over the years.

0:35:53 > 0:35:54Yes, they have.

0:35:54 > 0:35:57We've got not normal bread, we use these Japanese crumbs

0:35:57 > 0:35:58called panko crumbs

0:35:58 > 0:36:01which are like a dried bread and then shaved which are really good.

0:36:01 > 0:36:03Yeah, I mean they are fantastic, I must say.

0:36:03 > 0:36:06So, anyway, you just want me to do that. Yeah, lift the chicken over.

0:36:06 > 0:36:10Literally all we do is wrap it in flour first. Yeah. There you go.

0:36:10 > 0:36:12All right, over here, I've got some smoked bacon... And in egg.

0:36:12 > 0:36:14And then in the crumbs.

0:36:14 > 0:36:18The forestiere part of the dish is again another French classic.

0:36:18 > 0:36:21We used to use parmentier potatoes when we were lads, obviously, James,

0:36:21 > 0:36:22which you definitely remember. Yes.

0:36:22 > 0:36:25Parmentier potatoes are just square roasted potatoes

0:36:25 > 0:36:27and I've substituted that by using yam.

0:36:27 > 0:36:30Now, yam this is the stuff that you wanted to know about. Yam?

0:36:30 > 0:36:33Yeah. Which is... Yeah. That's what that is? Yam.

0:36:33 > 0:36:36That's what that is, yeah. Yam. Yeah, yam. There you go.

0:36:36 > 0:36:38What...how...where does a yam come from?

0:36:38 > 0:36:40Is it outta ground, that?

0:36:40 > 0:36:42Yes, "Outta ground." Yeah.

0:36:42 > 0:36:44Is it? Well, it looks like it, doesn't it?

0:36:44 > 0:36:46Don't have a go at my accent, Patrick!

0:36:46 > 0:36:48Or it'll kick off in here this morning.

0:36:48 > 0:36:51HE LAUGHS I would never do that.

0:36:51 > 0:36:52But it's fantastic stuff, isn't it? No, it is.

0:36:52 > 0:36:55I think a lot of the thing is that customers come to me

0:36:55 > 0:36:57in the restaurant and they say, "I've seen this thing,

0:36:57 > 0:36:59"it looks like a hairy leg, what do I do with it?"

0:36:59 > 0:37:01Most of the time they're talking about a yam. It's so versatile.

0:37:01 > 0:37:04And very, very simple. Blanch it and then you're going to fry it up.

0:37:04 > 0:37:07Blanch it and fry it. Anyway, this goes in the fridge.

0:37:07 > 0:37:09We're going to take one that we've got in here.

0:37:09 > 0:37:10Now, we've taken the Kiev,

0:37:10 > 0:37:13that's gone straight in the deep fat fryer just to colour it, yeah?

0:37:13 > 0:37:15Yeah, just to get some colour on and then I'll put it in the oven.

0:37:15 > 0:37:17You can if you put your fryer down on blanch

0:37:17 > 0:37:19but you don't want to lose that butter. OK.

0:37:19 > 0:37:20So we put it into the oven.

0:37:20 > 0:37:22So, the idea is we just get it on a really hot heat first,

0:37:22 > 0:37:25colour it and then finish it off through the oven. Yes.

0:37:25 > 0:37:27Right, what else have we got in here? The mushrooms.

0:37:27 > 0:37:30OK, I have just got some seasonal wild mushrooms to go in there.

0:37:30 > 0:37:33Again, I'm trying to bring some earthiness into the dish

0:37:33 > 0:37:35and different flavours. We've got the spice of the Caribbean,

0:37:35 > 0:37:37we've got the yam which is quite bitter in favour...

0:37:37 > 0:37:39Do you still get your inspiration from the Caribbean?

0:37:39 > 0:37:41Cos you're doing a lot of travelling now.

0:37:41 > 0:37:43You were in Africa with Mr Tanner a couple of weeks ago.

0:37:43 > 0:37:46I was there with Mr Tanner. Do you still get your inspiration from...?

0:37:46 > 0:37:49It's about world food, I think the way we're going now.

0:37:49 > 0:37:53What I'm trying to do in the UK is Caribbean food made easy.

0:37:53 > 0:37:54Yeah. That's the key thing.

0:37:54 > 0:37:56A dish like this, you can come home within 20 minutes,

0:37:56 > 0:37:59after watching me, you'll be able to rustle this up no problem at all.

0:37:59 > 0:38:00But Caribbean food is so much more

0:38:00 > 0:38:03than jerk chicken and bits and pieces. There's so much depth.

0:38:03 > 0:38:07I was there a couple of days ago and it's fantastic. Chicken and pork...

0:38:07 > 0:38:10What people actually know is jerk chicken or curried goat. Yeah.

0:38:10 > 0:38:12That's what most people know. But if you go to places like Trinidad,

0:38:12 > 0:38:14they've got a massive Indian influence,

0:38:14 > 0:38:16you've got things like chanas. Yeah.

0:38:16 > 0:38:19Or, you go to Barbados where you've got souce.

0:38:19 > 0:38:21So much. And a lot of spices as well. Yeah.

0:38:21 > 0:38:24It's absolutely fantastic the amount of foods that there are.

0:38:24 > 0:38:28So, anyway, we've got our yam there which has just been blanched. Yeah.

0:38:28 > 0:38:29OK, it's going to go straight in there.

0:38:29 > 0:38:32And you're just going to fry that off in hot oil. Yeah.

0:38:32 > 0:38:34We're going to pan-fry that. Straight in there.

0:38:34 > 0:38:35A nice hot pan.

0:38:35 > 0:38:37PADDY: Wah-hey! Wah-hey.

0:38:37 > 0:38:39And then what we've got here,

0:38:39 > 0:38:41we've got our chicken which is nicely coloured.

0:38:41 > 0:38:44You see that you've got all the butter inside there as well.

0:38:44 > 0:38:46That's really important. And then pop that in the oven.

0:38:46 > 0:38:48Yeah. We've got one in the oven already.

0:38:48 > 0:38:50So you put that in for what, how long?

0:38:50 > 0:38:51About 10-12 minutes.

0:38:51 > 0:38:5310-12 minutes, something like that? Yeah. 10-12 minutes.

0:38:53 > 0:38:55There you go.

0:38:56 > 0:38:59Just as the butter starts to come out which is there.

0:38:59 > 0:39:01I'll lift that off for you. Thank you.

0:39:01 > 0:39:03So, you're frying this off in just a little bit of oil and...

0:39:03 > 0:39:05Yeah, what I've done, oil - get your oil really, really hot,

0:39:05 > 0:39:07fry it off. Yeah. And then, like you, James,

0:39:07 > 0:39:10it's nice to finish things off with a nice bit of butter.

0:39:10 > 0:39:12I don't know what you mean. I never use butter on this show.

0:39:12 > 0:39:14I know, I know that. For flavour, obviously,

0:39:14 > 0:39:17and also it helps to colour up the dish itself. Yeah.

0:39:17 > 0:39:20Now, forestiere is just this mixture that we have in here.

0:39:20 > 0:39:21Yeah, it's that mixture.

0:39:21 > 0:39:23You could add garlic to it, you could add parsley to it.

0:39:23 > 0:39:25There are so many versions of it.

0:39:25 > 0:39:27It seems you get influences from all over the place,

0:39:27 > 0:39:29it's not just the Caribbean. No, it's not.

0:39:29 > 0:39:31Caribbean is running through it but...

0:39:31 > 0:39:33It's running through it but it's what I call modern food.

0:39:33 > 0:39:34Again, a very, very easy cook.

0:39:34 > 0:39:37It's a case of trying to find Caribbean dishes that marry well

0:39:37 > 0:39:39with European dishes. So people...

0:39:39 > 0:39:41I think people are a bit scared of Caribbean food

0:39:41 > 0:39:44and it's a way of introducing it into their lives quite easily

0:39:44 > 0:39:47and making it simple which is the key thing.

0:39:47 > 0:39:49Some of the best fast food I've ever had has been in the Caribbean.

0:39:49 > 0:39:52Literally by-the-street food. The street food is fantastic.

0:39:52 > 0:39:54You arrive, drive in your car

0:39:54 > 0:39:56and they give you that fish in a bit of tinfoil and that's it.

0:39:56 > 0:39:58The new book I'm writing... Another book.

0:39:58 > 0:39:59The new book I'm writing...

0:39:59 > 0:40:01Ker-ching! Ker-ching, yeah.

0:40:01 > 0:40:03It's going to have a massive street food section.

0:40:03 > 0:40:06I'm going to spend time in probably some of the islands

0:40:06 > 0:40:07you went to recently, James, as well. Yeah.

0:40:07 > 0:40:10Because the street food out there is absolutely amazing.

0:40:10 > 0:40:12Right, so what I'm going to do, I'm going to go that way.

0:40:12 > 0:40:14Straight in there. I'll put that across for you.

0:40:14 > 0:40:16Give it a nice little turn.

0:40:16 > 0:40:18If you had some herbs, some herbs in it would be fantastic.

0:40:18 > 0:40:21There you go. That's yours. A spoon there.

0:40:23 > 0:40:25So, again, just put it on.

0:40:25 > 0:40:28It's a nice little bed for it.

0:40:28 > 0:40:31Now, yam, if you can't get hold of them from your local supermarket...

0:40:31 > 0:40:33LAUGHTER

0:40:33 > 0:40:35..what could you use? Potato, of course.

0:40:35 > 0:40:37Potato, sweet potato, plantain.

0:40:37 > 0:40:40Again, just chicken cut there.

0:40:40 > 0:40:44Butter oozes out. Oh, wow. Just open it up. Look at that.

0:40:44 > 0:40:46Fantastic. And there we have it -

0:40:46 > 0:40:48jerk chicken Kiev with a yam forestiere.

0:40:48 > 0:40:49Easy as that.

0:40:54 > 0:40:57He's taken it already. Look at that. Right, you get to dive in this.

0:40:57 > 0:40:59Can I have a go on that? Yeah, you can have a go on that. Great.

0:40:59 > 0:41:02Put that there. There you go. Dive into that. Look at that.

0:41:02 > 0:41:05Oh, sorry, I've got the thing... Tell us what you think of that.

0:41:05 > 0:41:07Flipping heck. Here we go. You know what amazes me?

0:41:07 > 0:41:10How quick that chicken cooks. Yeah. There you go. Taste it.

0:41:10 > 0:41:12I think you're right, the jerk seasoning needs to be cooked off

0:41:12 > 0:41:15before you put the butter in there. Yeah, definitely. Oh!

0:41:16 > 0:41:18Ooh. LAUGHTER

0:41:18 > 0:41:21"Ooh." Flipping heck! Good?

0:41:21 > 0:41:23That is delicious. What is it about it?

0:41:23 > 0:41:25The spiciness or what?

0:41:25 > 0:41:28Well, I'm not into really spicy food. I can't have it too hot.

0:41:28 > 0:41:30Yeah. That's just right.

0:41:30 > 0:41:32No, it's just delicious. Are you happy with that?

0:41:32 > 0:41:34I'm going to have a go on the yams now. Hang on.

0:41:34 > 0:41:37I don't think you guys are going to get any. I'm waiting patiently.

0:41:37 > 0:41:39Yeah, I don't think you'll be able to get any.

0:41:39 > 0:41:40SHE LAUGHS

0:41:40 > 0:41:43Hang on. LAUGHTER

0:41:47 > 0:41:50And I'm sure that Paddy won't be buying another frozen Kiev

0:41:50 > 0:41:52after tasting that one.

0:41:52 > 0:41:56Now Keith Floyd is down in Devon for our next archive pick.

0:41:56 > 0:42:00He's celebrating country life and some of the wonderful produce -

0:42:00 > 0:42:03pork and, of course, Devonshire cider.

0:42:03 > 0:42:06My little gastronauts, you all think know what a pig is, don't you?

0:42:06 > 0:42:09Oh, Richard, sorry. I am talking to the punters, all right?

0:42:09 > 0:42:11Would you mind looking at me? Thank you very much. Right.

0:42:11 > 0:42:14Today we are talking about pigs.

0:42:14 > 0:42:18I bet you there's not one in ten of you that knows what a real pig is

0:42:18 > 0:42:20because you accept the real rubbish

0:42:20 > 0:42:23that the breeders of their injected, bloated, plastic-style,

0:42:23 > 0:42:26factory-made pigs pass off as pork.

0:42:26 > 0:42:30Come back down here, Richard. I have got a real piece of pig.

0:42:30 > 0:42:31Look at that thick fat there.

0:42:31 > 0:42:34Look at that little line of gristle under there

0:42:34 > 0:42:35which makes the crackling.

0:42:35 > 0:42:38Look very close here. This is still rough.

0:42:38 > 0:42:40You could sandpaper the window ledges with this

0:42:40 > 0:42:43and that would make the mustard, the salt and things stick on there

0:42:43 > 0:42:46to get the crackling on a proper roast joint that you want.

0:42:46 > 0:42:49But, as I said, most of you are such fools you put up with

0:42:49 > 0:42:52the rubbish of supermarkets, hypermarkets and pig breeders.

0:42:52 > 0:42:55You don't realise that like here on Hele Farm in Devon,

0:42:55 > 0:42:57you can get fabulous pig.

0:42:57 > 0:42:59Anyway, enough of that. That's my little lesson, my lecture.

0:42:59 > 0:43:00We're now going to cook it.

0:43:00 > 0:43:02But before I cook it - cos it's very hot,

0:43:02 > 0:43:05the lights have been burning on me all morning -

0:43:05 > 0:43:08a sip of cider from a field right outside this kitchen window.

0:43:08 > 0:43:10And here's an interesting thing about this dish.

0:43:10 > 0:43:13Not only is it simple to make of pork,

0:43:13 > 0:43:15but come and look at the ingredients because it's significant,

0:43:15 > 0:43:17they all come from the same field.

0:43:17 > 0:43:20The pig lives off the apples

0:43:20 > 0:43:23which incidentally I've turned into a smooth apple puree there

0:43:23 > 0:43:24by the way.

0:43:24 > 0:43:26In the adjoining field, there's a cow

0:43:26 > 0:43:28from which they made the milk from which they made cream.

0:43:28 > 0:43:30The apples are also turned into cider.

0:43:30 > 0:43:33The only foreign thing here is that we couldn't make it ourselves,

0:43:33 > 0:43:35it's against the law,

0:43:35 > 0:43:37we distilled some cider to make some Calvados.

0:43:37 > 0:43:40Then we have butter also from the farm.

0:43:40 > 0:43:41Foreign salt and pepper.

0:43:41 > 0:43:43Right, that's it. Come on, over here, please.

0:43:43 > 0:43:44This is a frying pan.

0:43:44 > 0:43:47This is for Richard's benefit, he's our new cameraman.

0:43:47 > 0:43:50He's still feeling his way a bit. No! Stay over here. Come on.

0:43:50 > 0:43:54Right, into the pan a little bit of pork like that.

0:43:54 > 0:43:57Stay with that while I wander around.

0:43:57 > 0:43:58And a teeny-weeny bit of butter.

0:43:58 > 0:44:02Notice the pan is hot already as I always do.

0:44:03 > 0:44:05Seal it quickly on both sides.

0:44:07 > 0:44:11Because this is a real pig that hasn't been fed on additives

0:44:11 > 0:44:13and alleged nutriments and things like that,

0:44:13 > 0:44:16it's going to be tender and very, very delicious.

0:44:16 > 0:44:18That's too hot now so we put that over there

0:44:18 > 0:44:21and let that cook away for a while.

0:44:21 > 0:44:22While I have a little slurp.

0:44:22 > 0:44:26# Slurp, slurp, slurp slurp, slurp. #

0:44:26 > 0:44:28Great. So, you see the pork is nicely cooked now.

0:44:28 > 0:44:31We add a little drop of Calvados like that.

0:44:31 > 0:44:34Push it over onto the hotter of the two gases.

0:44:34 > 0:44:36Immediately lift out the pork

0:44:36 > 0:44:38because that is lightly undercooked

0:44:38 > 0:44:40although it's crunchy on the outside,

0:44:40 > 0:44:43we don't want it to stew in this liquid.

0:44:43 > 0:44:47Then a bit of cider into the Calvados meat drippings.

0:44:47 > 0:44:49Stirred like that.

0:44:49 > 0:44:50And now, using the magical...

0:44:50 > 0:44:52Richard, could you come to me a second, please?

0:44:52 > 0:44:54Using those magical mixes we have on television,

0:44:54 > 0:44:57the next time you see this the sauce will have reduced,

0:44:57 > 0:45:00five minutes will have gone by and the dish will be continued.

0:45:00 > 0:45:01Perfect, isn't it?

0:45:09 > 0:45:11# The sun has got his hat on

0:45:11 > 0:45:13# Hip hip hip hooray

0:45:17 > 0:45:19# All the little boys excited

0:45:19 > 0:45:21# All the little girls delighted

0:45:21 > 0:45:23# What a lot of fun for everyone

0:45:23 > 0:45:25# Sitting in the sun all day. #

0:45:31 > 0:45:32So, there you see.

0:45:32 > 0:45:35That's reduced to almost a syrupy consistency now,

0:45:35 > 0:45:37the Calvados and the cider.

0:45:37 > 0:45:38In we put a spoonful -

0:45:38 > 0:45:39I should think -

0:45:39 > 0:45:42of this beautiful apple puree.

0:45:42 > 0:45:45Stir that well into the juices.

0:45:45 > 0:45:50At the same time pour in this lovely Devon double cream.

0:45:50 > 0:45:53Stir around, test for seasoning.

0:45:53 > 0:45:55Oh. HE LAUGHS

0:45:55 > 0:45:57Come here a minute, Richard. That is absolutely brilliant.

0:45:57 > 0:46:00I'm really sorry that none of you are going to get to taste this.

0:46:00 > 0:46:03You'll have to take my word for it. It's fantastic. Over to the plate.

0:46:03 > 0:46:05Over to the plate. Beautifully liaised.

0:46:05 > 0:46:09Just pour that gently over like that.

0:46:09 > 0:46:14And there you have a dish which is called Pork Normande.

0:46:14 > 0:46:18In fact, we shall call this Pork Hele Farm style

0:46:18 > 0:46:20because it's all the wonderful ingredients

0:46:20 > 0:46:22of the Calvados countryside in northern France

0:46:22 > 0:46:24you can find here in Devon.

0:46:24 > 0:46:27And since I'm such a brilliant cook, first-class ingredients,

0:46:27 > 0:46:30there it is, Pork Hele Farm style.

0:46:30 > 0:46:32Fantastic. I'm going to eat it.

0:46:33 > 0:46:36PIG GRUNTS

0:46:36 > 0:46:38Do you know? I'm a lucky fellow.

0:46:38 > 0:46:41As we charge around the countryside with Floyd and the BBC

0:46:41 > 0:46:44who very kindly don't pay for the things that we have

0:46:44 > 0:46:46because we have to beg and borrow and steal.

0:46:46 > 0:46:48Even the kitchens we use,

0:46:48 > 0:46:50the hotels, the restaurants and stuff, we con our way in.

0:46:50 > 0:46:52Like with Ann's kitchen here.

0:46:52 > 0:46:55This beautiful 13th century farmhouse

0:46:55 > 0:46:57which has got oak beams.

0:46:57 > 0:47:00Probably the same oak that Drake used for his ships for the Armada.

0:47:00 > 0:47:05And also Ann breeds the kind of pigs and makes the kinds of hams

0:47:05 > 0:47:07that probably Drake himself would have eaten.

0:47:07 > 0:47:10Ancient breeds, collector's items, the antique pig.

0:47:10 > 0:47:12That's what we're here looking at today.

0:47:12 > 0:47:15Ann, do you think that the vast plethora of piggy products

0:47:15 > 0:47:18that you've got around the place really does prove the point

0:47:18 > 0:47:21that a well butchered pig leaves nothing but the grunt, doesn't it?

0:47:21 > 0:47:23I think you've proved that point.

0:47:23 > 0:47:25We've even used the grunt today. THEY LAUGH

0:47:25 > 0:47:28We have taken it a bit over the top in a way perhaps.

0:47:28 > 0:47:31I enjoyed meeting them in the field. They're very friendly things.

0:47:31 > 0:47:33Do you think they're sort of... They can't be pets but

0:47:33 > 0:47:36they've got this lovely warm feeling about them, haven't they?

0:47:36 > 0:47:38Oh, they have. They're terrific personality.

0:47:38 > 0:47:39Some are more attractive than others

0:47:39 > 0:47:41but in the main, they're absolutely super.

0:47:41 > 0:47:46Why are you taking agricultural history back 100 years

0:47:46 > 0:47:48when we've got all these splendid ways, they tell us,

0:47:48 > 0:47:50of farming without getting muddy

0:47:50 > 0:47:52or farming without getting wet or cold?

0:47:52 > 0:47:55You're up to your neck in it all.

0:47:55 > 0:47:57Well, we work from the ideal product backwards.

0:47:57 > 0:47:59We thought, "Well, what ought to be in a sausage?"

0:47:59 > 0:48:01Well, there ought to be proper meat in a sausage

0:48:01 > 0:48:03and that's what we've done.

0:48:03 > 0:48:05We've experimented, we've gone back to our recipes...

0:48:05 > 0:48:07I'm going to tuck in, by the way.

0:48:07 > 0:48:09Sorry to interrupt. Have a chunk, yes.

0:48:09 > 0:48:13That ham was cooked with Devon cider and spices and orange peel

0:48:13 > 0:48:15which is an ancient recipe...

0:48:16 > 0:48:19..and we find that everybody loves it.

0:48:19 > 0:48:21On all the Floyd food programmes people always write to us

0:48:21 > 0:48:24and say, "It's all very well for you, having all this expensive food.

0:48:24 > 0:48:26"We haven't really got the money to indulge ourselves,"

0:48:26 > 0:48:28in the way that I appear to be doing.

0:48:28 > 0:48:30But isn't it so that if you use real produce

0:48:30 > 0:48:32which is a little bit more expensive,

0:48:32 > 0:48:35you're not going to get the weight loss in cooking and stuff like that.

0:48:35 > 0:48:38Take bacon, for example, the stuff you get often,

0:48:38 > 0:48:39it doesn't fry, it boils.

0:48:39 > 0:48:42It's been injected with so much water... Absolutely.

0:48:42 > 0:48:44..that if you actually weighed the cooked product,

0:48:44 > 0:48:46it's very expensive, isn't it? Yes, yes.

0:48:46 > 0:48:48Anyway, I'm getting a bit bored with this TV bit, aren't you?

0:48:48 > 0:48:49And we've been as good as gold.

0:48:49 > 0:48:51We've been answering questions, asking questions,

0:48:51 > 0:48:54explaining country life, we've told them about pigs,

0:48:54 > 0:48:56we've told them about how crackling was invented.

0:48:56 > 0:48:58Why don't we just ignore them now?

0:48:58 > 0:48:59In fact, I tell you what...

0:48:59 > 0:49:02Right on, yeah. Why not? ..the best way to cheer ourselves up

0:49:02 > 0:49:05is have a drop of the proper Devon cider

0:49:05 > 0:49:08and forget that they ever existed.

0:49:08 > 0:49:11When does your husband come home? About three hours' time.

0:49:24 > 0:49:27Come on, own up, this programme has got everything -

0:49:27 > 0:49:29a rerun from Animal Farm...

0:49:29 > 0:49:32A terrific performance by Napoleon there. Good on you, Nap.

0:49:32 > 0:49:34..its wonderfully witty archive footage,

0:49:34 > 0:49:36style, elegance and taste.

0:49:36 > 0:49:38In fact, it's an everyday story of television folk.

0:49:38 > 0:49:40HE LAUGHS

0:49:40 > 0:49:41I reckon that's enough commentary, don't you?

0:49:41 > 0:49:45PIG GRUNTS

0:49:45 > 0:49:49# You can smoke a little eel if you really try. #

0:49:49 > 0:49:52All this smoke has made me feel a bit "eel". Sorry about that.

0:49:52 > 0:49:56Anyway, what we've done is we've begged our way, conned our way

0:49:56 > 0:49:58into a kitchen which we couldn't afford to own,

0:49:58 > 0:50:01certainly not even to rent from Mary Flinton. This wonderful place.

0:50:01 > 0:50:03Mary, thanks very much for having us.

0:50:03 > 0:50:05Let's start our little acquaintanceship

0:50:05 > 0:50:07as we mean to carry on with a quick slurp of your wonderful wine.

0:50:07 > 0:50:09Twoje zdrowie.

0:50:09 > 0:50:12And thanks for having me here. You love all this kind of fish.

0:50:12 > 0:50:14Have a good look at this fish, Richard, please.

0:50:14 > 0:50:16Because I think these bucklings, for instance,

0:50:16 > 0:50:18they're like golden bars.

0:50:18 > 0:50:21They look as though they've been dredged from the bottom of the sea

0:50:21 > 0:50:23from a sunken wreck. Shall we open them up? Why not?

0:50:23 > 0:50:24Tell me all about this lovely fish.

0:50:24 > 0:50:26And what are you going to do with it?

0:50:26 > 0:50:29OK, that's enough fish now, Richard. Back to us and to my friend Mary.

0:50:29 > 0:50:31What are you going to do?

0:50:31 > 0:50:33I'm going to cut it up and put it on a platter

0:50:33 > 0:50:37and hopefully concoct a little hors d'oeuvre before your other dish.

0:50:37 > 0:50:40That's really, really nice. Do you want to get started on that?

0:50:40 > 0:50:41All right, I'll start with this.

0:50:41 > 0:50:45Now, this is this fabulous eel, isn't it? Yes.

0:50:45 > 0:50:49And I'm going to cut it in pieces. All right. And skin it.

0:50:49 > 0:50:50And have it ready.

0:50:50 > 0:50:53Just skin one bit right away so that people can see how that's done.

0:50:53 > 0:50:57OK? I'm going to take a larger knife because... Yeah.

0:50:57 > 0:50:59There we go.

0:50:59 > 0:51:01And pay attention to this, Richard.

0:51:01 > 0:51:03You just peel the skin off, you see. Peel the skin.

0:51:03 > 0:51:06No problem. There we are. And heave that away.

0:51:06 > 0:51:09Great. I think she deserves... Have a drink, Mary.

0:51:09 > 0:51:11Have one on the firm there.

0:51:11 > 0:51:13I think I'll have one too. Not a bad idea.

0:51:13 > 0:51:14Excuse me, I've got to roll my sleeves up

0:51:14 > 0:51:16to do a bit of work, you see.

0:51:16 > 0:51:18Right, a quick slurp for me.

0:51:20 > 0:51:21Cheers to me. Cheers, Mary.

0:51:23 > 0:51:26Now, a little story here.

0:51:26 > 0:51:28A few weeks ago I was at some public exposition

0:51:28 > 0:51:30and a fishmonger came up to me

0:51:30 > 0:51:32and said, "Look, would you mind putting your programme on

0:51:32 > 0:51:35"at the time of the year that match the way we catch the fish?

0:51:35 > 0:51:37"Because it's very annoying when you're cooking something

0:51:37 > 0:51:40"and people come to buy it the next day and it's out of season."

0:51:40 > 0:51:42Well, it's going to be even worse this time

0:51:42 > 0:51:43because this is the middle of winter, OK?

0:51:43 > 0:51:46This is the middle of winter but when you see this cabbage,

0:51:46 > 0:51:48it will probably be June or July or something like that

0:51:48 > 0:51:49and you won't be able to buy them.

0:51:49 > 0:51:51Bad look. So, remember it for next time around.

0:51:51 > 0:51:53Anyway, we're doing cabbages today.

0:51:53 > 0:51:55So, Richard, if you'd like to come round

0:51:55 > 0:51:57and have a little look at what we've got here.

0:51:57 > 0:51:58Some ground pork, minced pork.

0:51:58 > 0:52:01Belly of pork that is, the cheapest possible cut.

0:52:01 > 0:52:02A little crushed garlic.

0:52:02 > 0:52:04Because it's winter, dried dill

0:52:04 > 0:52:07but if we could have got fresh, we would have preferred it.

0:52:07 > 0:52:08Dried apricots.

0:52:08 > 0:52:10Tomato puree.

0:52:10 > 0:52:11Parsley. And chopped onions.

0:52:11 > 0:52:14Right, up and over into the thing here.

0:52:14 > 0:52:15I'm going to make a nice little mess.

0:52:15 > 0:52:19You can come down again as I chuck all these things into here.

0:52:19 > 0:52:21A bit of onion like that.

0:52:21 > 0:52:23A bit of parsley in.

0:52:23 > 0:52:25I'll be mixing that with the other hand.

0:52:25 > 0:52:27These lovely pieces of thing.

0:52:27 > 0:52:30Ah, we're getting some assistance here. This is really helpful.

0:52:30 > 0:52:33A bit of dill. A bit of garlic.

0:52:33 > 0:52:34In we go.

0:52:34 > 0:52:37And then nice gungy tomato puree.

0:52:37 > 0:52:42And a little bit of chilli powder. Not too much of that.

0:52:42 > 0:52:44And my assistant director is ripping me off,

0:52:44 > 0:52:46at this very moment which he usually does,

0:52:46 > 0:52:49a piece of tissue so I can clean my hands.

0:52:49 > 0:52:51This will provoke a load of letters, "He's used his hands again!"

0:52:51 > 0:52:54Never mind. Never mind. Right, that's that.

0:52:54 > 0:52:56Tissue, please, director - assistant director.

0:52:56 > 0:52:58Thank you very much. See how good they are to me, don't you?

0:52:58 > 0:53:00They're excellent, aren't they? Right.

0:53:00 > 0:53:03One of the little things I did earlier on

0:53:03 > 0:53:05was I blanched this whole cabbage

0:53:05 > 0:53:09so it's partly cooked and the heart is taken out.

0:53:09 > 0:53:13So, all I now do is whack a few leaves down like this

0:53:13 > 0:53:21and put in my first little layer of my mixture.

0:53:21 > 0:53:24Fold the leaf over like that. OK.

0:53:24 > 0:53:26And I put another little bit on like that.

0:53:26 > 0:53:28I get another leaf out.

0:53:28 > 0:53:32And I expect you're all fairly bored with that process

0:53:32 > 0:53:36but you go on assembling the thing in that way.

0:53:37 > 0:53:40Now, great chefs,

0:53:40 > 0:53:44people like Auguste Escoffier, who for me is a sort of saint,

0:53:44 > 0:53:46were not only brilliant but they were humble.

0:53:46 > 0:53:50This simple recipe I'm making today I've ripped off from him.

0:53:50 > 0:53:52And what would be really good, you know, if the BBC,

0:53:52 > 0:53:55you know all those wonderfully intelligent programmes they have

0:53:55 > 0:53:57like... Um.

0:53:58 > 0:54:02CREW MEMBER: Omnibus, Arena, arts programmes.

0:54:02 > 0:54:04Oh, yes. Yeah, I know. Yeah. Sorry.

0:54:04 > 0:54:08All of those kinds... Actually, he's got the heart of a cabbage as well.

0:54:08 > 0:54:10If they, instead of doing these weird flautists

0:54:10 > 0:54:11and poets and things,

0:54:11 > 0:54:14devoted, you know, 40 minutes to the life and the work

0:54:14 > 0:54:15of a great man like that,

0:54:15 > 0:54:17television will be all the better for it, wouldn't it?

0:54:17 > 0:54:20Anyway, I'm going to do some cooking. I'm going to have a slurp.

0:54:20 > 0:54:24And see you again in a moment. I'll carry on doing these.

0:54:26 > 0:54:29Auguste Escoffier, held by some to be one of the greatest chefs,

0:54:29 > 0:54:32was born in 1846 the son of a blacksmith.

0:54:32 > 0:54:34He was best known in Britain via the Savoy

0:54:34 > 0:54:37for making super puddings for the petulant singers.

0:54:37 > 0:54:39Ever heard of Peach Melba? Get it?

0:54:43 > 0:54:45With his friend Cesar Ritz,

0:54:45 > 0:54:47he fed the monarchy and superstars of his day.

0:54:51 > 0:54:54But like many geniuses, he died a poor man

0:54:54 > 0:54:58and although the culinary pendulum has swung far from his style,

0:54:58 > 0:55:01his spirit lives on in kitchens everywhere.

0:55:01 > 0:55:04So I'm sure you feel pretty enriched and happy by that, don't you?

0:55:04 > 0:55:05Mervyn, eat your heart out.

0:55:05 > 0:55:07Anyway, I've finished the cabbage.

0:55:07 > 0:55:09Just tie it up with this little piece of string now

0:55:09 > 0:55:11so it doesn't fall apart

0:55:11 > 0:55:15and pop it into a richly-made chicken or veal or beef stock.

0:55:15 > 0:55:18I'm walking slowly cos I don't think the cameraman can keep up with me.

0:55:18 > 0:55:21And in it goes for about 40 minutes.

0:55:21 > 0:55:23The next time you see it and me,

0:55:23 > 0:55:25I shall be sitting with my new-found friend Mary,

0:55:25 > 0:55:27a bottle of wine, wonderful fish, wonderful cabbage,

0:55:27 > 0:55:29having a fine time.

0:55:29 > 0:55:31# Slurp, slurp, slurp, slurp. #

0:55:31 > 0:55:33This is absolutely delicious, isn't it?

0:55:33 > 0:55:34But the point about it is it's totally fresh.

0:55:34 > 0:55:36I mean, I know it's smoked but it's fresh.

0:55:36 > 0:55:39It's not out of horrible little packets. No, no, no.

0:55:39 > 0:55:41Absolutely, genuinely. Are you going to give me some or...?

0:55:41 > 0:55:44Yes. What are you going to have? Some eel? I'll have some eel, yes.

0:55:44 > 0:55:46Right. This is the delight of the whole thing, I think.

0:55:46 > 0:55:49The eel is absolutely beautiful. Absolutely. Great. Wonderful.

0:55:49 > 0:55:51Thanks to Martin and his wonderful smokery.

0:55:51 > 0:55:55A bit of...? Yes, that's the smoked mackerel. Yeah.

0:55:55 > 0:55:57And that's nice and flavoursome, I have to say. It's quite different.

0:55:57 > 0:56:00Let me help you. That is quite different.

0:56:00 > 0:56:02And a little bit of the trout. The trout. Wonderful.

0:56:02 > 0:56:04OK. This is really nice. Thank you.

0:56:04 > 0:56:06I'll have a bit more eel because I'm very fond of that.

0:56:06 > 0:56:07Why are you so fond of eel?

0:56:07 > 0:56:12Because it has this wonderful damp texture and taste which is...

0:56:12 > 0:56:14I don't know how you'd describe it. How would you...?

0:56:14 > 0:56:15You tell me what you think of it.

0:56:15 > 0:56:19I think it tastes like fishy truffles.

0:56:19 > 0:56:21That's a good idea. It really does.

0:56:21 > 0:56:25It's got a long-lasting flavour behind it which isn't overpowering

0:56:25 > 0:56:29and it's not dry and heavy like a factory-produced smoked thing.

0:56:29 > 0:56:31No. It's still...

0:56:32 > 0:56:35It's still moist and very slightly oily.

0:56:36 > 0:56:39It's wonderful. Isn't it good? It's very good. Very good indeed.

0:56:39 > 0:56:41One of the things that's quite funny on these programmes

0:56:41 > 0:56:43I am, at this moment, actually quite angry.

0:56:43 > 0:56:45We've spent, for technical reasons, quite a long time

0:56:45 > 0:56:47when we should have been really enjoying ourselves

0:56:47 > 0:56:49sorting out a little problem.

0:56:49 > 0:56:50So I just had a small row with the director.

0:56:50 > 0:56:52Anyway, all that's better now

0:56:52 > 0:56:54and we're going to have the other bit of our meal

0:56:54 > 0:56:56which is this fabulous... I hope it's fabulous.

0:56:56 > 0:56:58..stuffed cabbage. Wonderful.

0:56:58 > 0:57:00Can you see it all right, Richard?

0:57:00 > 0:57:02See how nicely layered it is?

0:57:02 > 0:57:04I wonder if it's going to taste all right.

0:57:04 > 0:57:06All I have done is pour a little bit of melted butter

0:57:06 > 0:57:09over the chicken stock in which we cooked it.

0:57:09 > 0:57:12And, by the way, for those of you who really want to know

0:57:12 > 0:57:14how long these things took,

0:57:14 > 0:57:17it took about 55 minutes to cook properly.

0:57:17 > 0:57:20Is that enough for the moment? Yes, that's fine, thank you.

0:57:20 > 0:57:22I'll cut myself a little piece.

0:57:22 > 0:57:25Oh, dear. It doesn't matter if it crumbles up.

0:57:25 > 0:57:27I think this is a lovely follow on

0:57:27 > 0:57:29to the sort of luxurious part of the meal

0:57:29 > 0:57:31which was those beautiful smoked fishes

0:57:31 > 0:57:33and now this very simple and inexpensive thing.

0:57:33 > 0:57:35Wonderful. It's great, isn't it? It smells rather good.

0:57:35 > 0:57:37Let me have a little, quick taste. Let's try.

0:57:39 > 0:57:41Oh, it's all right, isn't it?

0:57:41 > 0:57:43It's very good indeed.

0:57:43 > 0:57:45I'm quite thrilled with that.

0:57:45 > 0:57:48I want to tell you something which you really frightened me about.

0:57:48 > 0:57:49When I cooked this...

0:57:49 > 0:57:52It's the first time I've ever cooked stuffed cabbage, you see,

0:57:52 > 0:57:54and I wanted to do something really simple

0:57:54 > 0:57:58because some of the programmes are extravagant things and some...

0:57:58 > 0:58:00I like a nice balance, you see.

0:58:00 > 0:58:03And I was happily making this, although I'd never made it before,

0:58:03 > 0:58:05and you said, "Oh, you're going to be doing this little Polish number?"

0:58:05 > 0:58:07And I thought, "Oh, my God."

0:58:07 > 0:58:09How would you have made these? I was quite interested.

0:58:09 > 0:58:12I would have done them as individual little parcels

0:58:12 > 0:58:15but the effect would have been virtually the same.

0:58:15 > 0:58:19But instead of making a big parcel, you make individual parcels.

0:58:19 > 0:58:22And you like the idea of a tomato sauce with that perhaps? Yes.

0:58:22 > 0:58:23And that is called golabki

0:58:23 > 0:58:27which is a well-known, extremely good Polish dish.

0:58:27 > 0:58:31And slow, simple, peasant cooking. Wonderful.

0:58:31 > 0:58:34Doesn't need a lot of money, it just needs what? Patience?

0:58:34 > 0:58:36Love. Love. Love. Love.

0:58:36 > 0:58:39I'll drink to that. And I too. Cheers.

0:58:43 > 0:58:46As always, fantastic work, Keith.

0:58:46 > 0:58:48As ever, on Best Bites, we're looking back

0:58:48 > 0:58:51at some of the best recipes from the Saturday Kitchen library.

0:58:51 > 0:58:54Still to come on today's show -

0:58:54 > 0:58:56the Spice Men, Tony Singh and Cyrus Todiwala go to battle

0:58:56 > 0:59:00at the omelette challenge hobs but how did they both do?

0:59:00 > 0:59:02You can find out in just a few minutes.

0:59:02 > 0:59:05Ken Hom has a perfect pork and pineapple stir-fry

0:59:05 > 0:59:07to share with us all.

0:59:07 > 0:59:10He wok-fries pork fillet with garlic and pineapple

0:59:10 > 0:59:13and finishes it all off with a sprinkling of chopped coriander.

0:59:13 > 0:59:17And the former England goalkeeping star Peter Shilton

0:59:17 > 0:59:19faces his food heaven or food hell.

0:59:19 > 0:59:20Did he get his food heaven -

0:59:20 > 0:59:23smoked haddock Welsh rarebit with tomato chutney?

0:59:23 > 0:59:27Or does he get his food hell - slow-cooked butter mutton curry?

0:59:27 > 0:59:29Find out at the end of the show.

0:59:29 > 0:59:33Now time for the perfect inspiration for any home cook.

0:59:33 > 0:59:35This next recipe is a lesson

0:59:35 > 0:59:38in making a few everyday ingredients taste amazing.

0:59:38 > 0:59:42And to show us how it's done, it's the wonderful Rachel Allen.

0:59:42 > 0:59:45So on the menu for you we've got chicken? Yes, we have got chicken.

0:59:45 > 0:59:50spatchcock chicken with fennel, mango salad with feta.

0:59:50 > 0:59:54Maybe not on Richard's menu as well, so what do you reckon?

0:59:54 > 0:59:57There's a lot less ingredients when Michael was cooking. I know.

0:59:57 > 0:59:59You see, Michael, his cooking is just so beautiful.

0:59:59 > 1:00:02This is actually just typical me. This is very, very simple.

1:00:02 > 1:00:04Spatchcock chicken. You want me to get on and do this bit first.

1:00:04 > 1:00:06Yes, would you mind peeling and...

1:00:06 > 1:00:08Ooh, nice mango. Dicing. Peeling and dicing the mango.

1:00:08 > 1:00:11I'm going to spatchcock the chicken and I've got some poultry shears,

1:00:11 > 1:00:13but, actually, I'm not going to use these.

1:00:13 > 1:00:15But of course you could. Sharp scissors, poultry shears.

1:00:15 > 1:00:17I'm going to use a knife just so anyone can do it.

1:00:17 > 1:00:19And I'm going to get rid of these little legs first.

1:00:19 > 1:00:23Spatchcocking is basically just cutting through the backbone.

1:00:23 > 1:00:27Chicken is breast-side up and then cut right down and lean very heavily

1:00:27 > 1:00:30and this just flattens out the chicken so it cooks evenly,

1:00:30 > 1:00:33it cooks quickly on a barbecue or even to roast in an oven. Yes.

1:00:33 > 1:00:38I am cutting all the way here down the backbone there.

1:00:38 > 1:00:41Really great for a barbecue. Once you've cut, you see, like that

1:00:41 > 1:00:45then you can put it breast-side up again and just kind of crack it.

1:00:45 > 1:00:48There. So flatten it down. Yeah, flatten it down.

1:00:48 > 1:00:51And then slash the legs a couple times like this, and then you

1:00:51 > 1:00:53see the legs, the thighs and

1:00:53 > 1:00:55the drumsticks cook at exactly the same time,

1:00:55 > 1:00:58in the same speed as the breasts.

1:00:58 > 1:01:00I've got some cloves of garlic there.

1:01:00 > 1:01:03I'm going to put the garlic on the roasting tray with the chicken,

1:01:03 > 1:01:06spatchcocked like so. Get rid of this.

1:01:06 > 1:01:09Now, you sliced it as well, yeah?

1:01:09 > 1:01:11I what? You sliced, cut...

1:01:11 > 1:01:15Yeah, I just slashed the legs just a little bit a few times so the legs

1:01:15 > 1:01:16will cook at the same speed. Yeah.

1:01:16 > 1:01:18That's nice. That's nice, well done.

1:01:18 > 1:01:21SHE CHUCKLES

1:01:21 > 1:01:22Getting good at this, James. Sorry?

1:01:22 > 1:01:24He's OK, he's OK.

1:01:24 > 1:01:28Want to do my job? Actually, for the chicken

1:01:28 > 1:01:29I'm using rosemary and thyme

1:01:29 > 1:01:32but the lemon thyme that you were talking about, Michael,

1:01:32 > 1:01:34would of course be gorgeous, wouldn't it? Yes.

1:01:34 > 1:01:35It would be really lovely.

1:01:35 > 1:01:37Would you mind, please, James, slicing the...

1:01:37 > 1:01:38You want me to do these? Oh, yeah.

1:01:38 > 1:01:40Actually, we could toast those, thank you.

1:01:40 > 1:01:42Toast them in a little bit of oil?

1:01:42 > 1:01:44Toast the hazelnuts and then I'll chop them roughly

1:01:44 > 1:01:46and scatter those over the salad.

1:01:46 > 1:01:50This salad, you know, obviously goes very well with chicken, as I am.

1:01:50 > 1:01:52But fish as well. It works well

1:01:52 > 1:01:56just with delicious, grilled barbecued meat.

1:01:56 > 1:01:59So has Ireland enjoyed a good summer? We've had amazing weather.

1:01:59 > 1:02:01Cos when I was there it was raining.

1:02:01 > 1:02:03But that might have been... Was that in the last few days?

1:02:03 > 1:02:05It was, yeah, last week.

1:02:05 > 1:02:08We had a few days of rain but, excuse me, look at the suntan. OK...

1:02:08 > 1:02:10SHE CHUCKLES

1:02:10 > 1:02:13We've had a really gorgeous, gorgeous heat wave.

1:02:13 > 1:02:15It's just been amazing. Everyone is in great form.

1:02:15 > 1:02:18You can celebrate that but also celebrate the cook school because

1:02:18 > 1:02:2030 years this year? 30 years.

1:02:20 > 1:02:25I know, can you believe the cookery school has been going for 30 years?

1:02:25 > 1:02:27And busier than ever as well, that's the thing.

1:02:27 > 1:02:30It's been great and busy. We had a literary festival this year.

1:02:30 > 1:02:32Food and wine literary festival,

1:02:32 > 1:02:36another one planned for next year so, yeah, all very, good and busy.

1:02:36 > 1:02:40Another three-month course starting in September and, yes.

1:02:40 > 1:02:44And now the students actually have to take part in the dairy farming

1:02:44 > 1:02:46so they have to milk the cows... So they are staff as well.

1:02:46 > 1:02:50...make butter... No, they all have to do it once.

1:02:50 > 1:02:54Part of their duty now is to make butter, make the yoghurt...

1:02:54 > 1:02:57Fantastic. And they all get to milk the cows. It's quite good. OK.

1:02:57 > 1:03:00Thanks. You're prepping the hazelnuts a little bit. Done that, yes.

1:03:00 > 1:03:04OK, I have done one thing. I've got the mint and the fennel.

1:03:04 > 1:03:05I'll do that in a minute. Lovely.

1:03:05 > 1:03:09I'm putting over the chicken lots of rosemary and thyme.

1:03:09 > 1:03:12Spices... Of course, fennel seeds work well here too, or cumin,

1:03:12 > 1:03:17coriander, some salt and pepper, generously seasoning the skin.

1:03:17 > 1:03:20If I were doing this in advance, if I were marinating the chicken,

1:03:20 > 1:03:23you could put it into the fridge overnight, I wouldn't put salt on

1:03:23 > 1:03:26now cos, of course, that would just draw out too much of the moisture.

1:03:26 > 1:03:27And some olive oil.

1:03:27 > 1:03:29Where's the olive oil? Here.

1:03:29 > 1:03:30Sounds pretty good.

1:03:30 > 1:03:33So you are chopping lots of mint, thank you. Yes.

1:03:33 > 1:03:38I'm going to put this into the oven. And we've got fennel again. Argh!

1:03:38 > 1:03:41What is it with you lot and fennel? SHE CHUCKLES

1:03:41 > 1:03:42But it's so great.

1:03:42 > 1:03:45It's obviously in season at this time of the year and that's

1:03:45 > 1:03:47Florence fennel, the bulb fennel.

1:03:48 > 1:03:53It's wonderful raw, great crunch in salads, loves citrus flavours,

1:03:53 > 1:03:57loves salty cheese like a feta, but it's also great cooked, isn't it?

1:03:57 > 1:03:59You know, just grilled like that. Depends who you ask mind.

1:03:59 > 1:04:01It depends who you ask.

1:04:04 > 1:04:05It's delicious. OK.

1:04:06 > 1:04:08Right, we've got the fennel. Yes.

1:04:08 > 1:04:10And the mango going in there as well. Mango.

1:04:10 > 1:04:14But also, instead of mango, fennel is great with orange.

1:04:14 > 1:04:16You could have segments of orange in there.

1:04:16 > 1:04:17As well as all of this,

1:04:17 > 1:04:20you've just finished a new cookery show as well. I have, indeed.

1:04:20 > 1:04:22Yeah, Rachel's Everyday Kitchen.

1:04:22 > 1:04:24The book and the programme will be out in September

1:04:24 > 1:04:25so that's been good and busy.

1:04:25 > 1:04:28Now what did I do? You're doing everything.

1:04:28 > 1:04:30I've seasoned... Shall I season it? Have you done anything yet, Rach?

1:04:30 > 1:04:35Pardon? What's that? I was saying, has she done anything yet?

1:04:35 > 1:04:37Have you seasoned it with salt? I've got salt in it, yeah. OK.

1:04:37 > 1:04:39Yeah, got it.

1:04:39 > 1:04:40Right, I'll mix this together. Great.

1:04:40 > 1:04:42I'll get the chicken on after you put the salad.

1:04:42 > 1:04:44You've got mint, lemon juice, olive oil, salt, pepper,

1:04:44 > 1:04:46fennel, mango, feta cheese.

1:04:46 > 1:04:48Feta cheese as well. Gorgeous.

1:04:48 > 1:04:50And the whole lot, do you want it just literally on like that?

1:04:50 > 1:04:52Yeah, lovely. Lovely.

1:04:52 > 1:04:55So on the barbecue you'd have to put the lid down, wouldn't you?

1:04:55 > 1:04:57On the chicken. Yes. Or you can turn it actually.

1:04:57 > 1:05:00It does work well just turned on the barbecue. And it will take,

1:05:00 > 1:05:02depending on the heat of the barbecue, obviously,

1:05:02 > 1:05:05about 45 minutes to an hour.

1:05:05 > 1:05:09But it cooks evenly and there, maybe I should put it...

1:05:09 > 1:05:12Whoops! It's a proper portion, isn't it, that, really.

1:05:12 > 1:05:15That's, yeah, that's one. And then the garlic.

1:05:16 > 1:05:19You see, the garlic is nice and soft so I'll put that on there.

1:05:19 > 1:05:23And some of the juices? Of course, you know?

1:05:23 > 1:05:26And also, you could deglaze this pan and keep it for another sauce

1:05:26 > 1:05:27or a gravy.

1:05:27 > 1:05:30Put the pan on the heat and put some stock or water in

1:05:30 > 1:05:32to dissolve those great juices.

1:05:32 > 1:05:35And that's it. And that's it. That is my spatchcock chicken

1:05:35 > 1:05:37with fennel, mango salad. Done.

1:05:43 > 1:05:47Looks lovely, very quick. Looks delicious. Are you giving out?

1:05:47 > 1:05:49There you go. You get to taste this.

1:05:49 > 1:05:52I don't know how going to present this to you, I think you've

1:05:52 > 1:05:54just got to start, start that way.

1:05:54 > 1:05:57Keep the fennel far enough away from you.

1:05:57 > 1:06:01Well. I don't know where you really start with this one.

1:06:01 > 1:06:02Why is it called spatchcock again?

1:06:02 > 1:06:05It's the cutting down of the backbone... Oh, cutting down.

1:06:05 > 1:06:06..and folding it out.

1:06:06 > 1:06:08You start. You start, Michael.

1:06:08 > 1:06:11The idea being it all cooks evenly on the barbecue. Exactly.

1:06:11 > 1:06:14That salad is delicious. I'll start with the...

1:06:14 > 1:06:15This is where the fennel is. JAMES LAUGHS

1:06:15 > 1:06:18Why are you laughing? I'm not saying anything.

1:06:19 > 1:06:23Mm. You've been brave. That was straight in for the fennel as well.

1:06:23 > 1:06:26It's delicious. And the chicken, plenty of herbs.

1:06:26 > 1:06:28Plenty of herbs, absolutely, yes.

1:06:28 > 1:06:30So how long did that take? Is this in real time?

1:06:30 > 1:06:33That was 3.5 minutes, I think, wasn't it? No, sorry. The chicken...

1:06:33 > 1:06:35Weren't that quick. ..would take about 40 minutes.

1:06:35 > 1:06:38A chicken that size, about 40 minutes. Yes, something like that.

1:06:38 > 1:06:40Mm! But on the barbecue probably about half an hour

1:06:40 > 1:06:42when you spatchcock it. Yes. Happy with that? Mm!

1:06:47 > 1:06:49That'd be great on the barbie, wouldn't it?

1:06:49 > 1:06:51And as for the salad - mango, feta and fennel.

1:06:51 > 1:06:53I think you've got to give that one a try.

1:06:53 > 1:06:56Now, the heat was turned up higher than usual when the Spice Men

1:06:56 > 1:06:59met each other at the Omelette Challenge hobs.

1:06:59 > 1:07:01Not only was it Tony's first time

1:07:01 > 1:07:03but a Dragon would be judging his efforts.

1:07:04 > 1:07:08I'm hoping for either of these two can get rid of Mr Paul Rankin at

1:07:08 > 1:07:11the top there. 17.5 seconds. He's feeling pretty smug there.

1:07:11 > 1:07:14Not going to happen. Cyrus, you're on the board, 24.8.

1:07:14 > 1:07:17Tony, who would you like to beat on our board? Everybody. Everybody?

1:07:17 > 1:07:20Confident there. Go for it. So usual rules apply.

1:07:20 > 1:07:22It must be a three-egg omelette cooked as fast as you can.

1:07:22 > 1:07:23Are you both ready?

1:07:23 > 1:07:25Let's put the clocks on the screen.

1:07:25 > 1:07:26Three, two, one, go!

1:07:36 > 1:07:40Two different techniques there. One of them usually sticks.

1:07:40 > 1:07:42This one isn't, actually.

1:07:42 > 1:07:43Tony has been practising.

1:07:45 > 1:07:47Mr Singh, you've been practising. He's quick.

1:07:47 > 1:07:49No. Yeah, he's been practising.

1:07:49 > 1:07:50Fantastic.

1:07:52 > 1:07:54GONG STRIKES

1:07:56 > 1:07:58We've got two.

1:07:58 > 1:08:00Right, we better take this one seeing as it's closest.

1:08:00 > 1:08:03This one's... CYRUS CLEARS THROAT

1:08:05 > 1:08:06Right.

1:08:08 > 1:08:11It's got seasoning in there. It's all right. Yeah.

1:08:11 > 1:08:12This one however...

1:08:14 > 1:08:16No spillage either. No, it's good. No, nothing. All right.

1:08:16 > 1:08:19We haven't done too badly.

1:08:19 > 1:08:20Cyrus...

1:08:23 > 1:08:26..do you think you beat your time? I doubt it.

1:08:27 > 1:08:29You had to beat 24.80.

1:08:29 > 1:08:31You didn't beat it. Didn't beat it?

1:08:31 > 1:08:33No. 27.4. Oh! Rubbish.

1:08:33 > 1:08:37However, Tony, cos we've got such a fantastic omelette here, I think

1:08:37 > 1:08:41to get on our board we ought to sort of sell this in a marketing

1:08:41 > 1:08:42sort of spiel. OK.

1:08:42 > 1:08:45For you to get onto the board it's got to pass the Kelly Hoppen test.

1:08:45 > 1:08:49Now, you've got to sell this to Kelly. OK.

1:08:49 > 1:08:50Off you go. Let's cue the music.

1:08:50 > 1:08:53DRAMATIC MUSIC PLAYS

1:08:53 > 1:08:56Kelly, you have got a chance to come here for the urban omelette

1:08:56 > 1:08:58on the ground floor. Give me 50% of the company.

1:08:58 > 1:08:59What do you think?

1:08:59 > 1:09:03Sorry, could you repeat that? I didn't quite understand you.

1:09:03 > 1:09:06So, 50% of the company, the urban omelette. It's the latest thing.

1:09:06 > 1:09:08Everybody is having it. Everybody.

1:09:08 > 1:09:12You know, I love omelettes, I eat them all the time.

1:09:12 > 1:09:15Your business plan is good and I like you.

1:09:15 > 1:09:16I'm in.

1:09:16 > 1:09:19APPLAUSE

1:09:19 > 1:09:22Yes. WHISTLING

1:09:22 > 1:09:26She's already skint. She's invested in a blowtorch already.

1:09:26 > 1:09:28Have a bit of that. It's all right, yes.

1:09:28 > 1:09:30It could probably do with a blowtorch on it.

1:09:30 > 1:09:34Forgot to say the company is only worth two quid, but anyway...

1:09:34 > 1:09:35You did it in...

1:09:38 > 1:09:41Do you think you beat everybody on our board? No. No, you didn't.

1:09:41 > 1:09:45Correct. Do you think you beat your colleague? Yeah.

1:09:45 > 1:09:48Maybe, just a little. You think you beat him? Yes.

1:09:49 > 1:09:53Yeah. You did it in 26.32,

1:09:53 > 1:09:55which puts you here.

1:09:56 > 1:09:59There. Yay! Uh.

1:10:04 > 1:10:08Not bad at all, boys. Now for a masterclass in wok cooking.

1:10:08 > 1:10:12There's really only one man you need to pay attention to and he's

1:10:12 > 1:10:15up next with a sensational pork and pineapple stir-fry.

1:10:15 > 1:10:17It is of course, Ken Hom.

1:10:18 > 1:10:20Great to have you on the show. You're feisty today. I am.

1:10:20 > 1:10:22I'm on a roll, I'm on a roll, Ken. I'm on a roll.

1:10:22 > 1:10:24What are we cooking them? We're cooking...

1:10:24 > 1:10:28I'm going to make you work at the pineapple because I got to

1:10:28 > 1:10:29put you to work today.

1:10:29 > 1:10:32This is pork and pineapple? This is lean pork fillet.

1:10:32 > 1:10:34You know, a lot of people

1:10:34 > 1:10:36when they eat pork they are worried about fat.

1:10:36 > 1:10:39Yeah. This is really... You are speaking to the wrong bloke.

1:10:41 > 1:10:44I trim off the meat and eat the fat, you know?

1:10:44 > 1:10:47But this is really healthy. Yeah. This is perfect firm.

1:10:47 > 1:10:49Perfect for you.

1:10:49 > 1:10:52Except, there's a bit of garlic in this. Yes.

1:10:52 > 1:10:55Simply because otherwise we won't have that oomph.

1:10:55 > 1:10:57It's kind of a background flavour, isn't it, really.

1:10:57 > 1:10:59I could never live without garlic, can you?

1:10:59 > 1:11:01I have always grown up with that. There you go.

1:11:01 > 1:11:03So we've got our pork. This is the pork fillet.

1:11:03 > 1:11:06Can I give you that? Yeah. Thank you.

1:11:06 > 1:11:10What I'm going to do is just marinate that in some soy sauce.

1:11:10 > 1:11:12Particularly, what soy sauce are you using?

1:11:12 > 1:11:14This is where most people have a problem. When they go

1:11:14 > 1:11:16to a Chinese restaurant, it's not the same as cooking at home.

1:11:16 > 1:11:21I know. Just soy sauce that you can find at any supermarket.

1:11:21 > 1:11:25Is that the dark or the light? Well, you know, just plain soy sauce.

1:11:25 > 1:11:30Usually it's just one sort, and this is sesame oil.

1:11:30 > 1:11:32We just mix that together like that.

1:11:32 > 1:11:35You can add a little bit of salt and pepper if you want.

1:11:35 > 1:11:37Soy sauce is quite salty as well. Exactly.

1:11:37 > 1:11:42But what you want to do is if you are worried about salt, there's now

1:11:42 > 1:11:45sort of low 'soidium', low sodium, excuse me.

1:11:45 > 1:11:48You mix that together. You see that?

1:11:48 > 1:11:51What we're going to do while that is cooking...

1:11:51 > 1:11:52Now, you've got cornflour in.

1:11:52 > 1:11:54What's the cornflour got?

1:11:54 > 1:11:56That keeps the marinade on the meat.

1:11:56 > 1:11:59OK, I'm going to add our noodles there.

1:11:59 > 1:12:03These are egg noodles. Not salty water, just plain? Just plain water.

1:12:03 > 1:12:05What you do, just mix that and put

1:12:05 > 1:12:08that aside and now this is his hell,

1:12:08 > 1:12:09which is this garlic.

1:12:11 > 1:12:12You need lots of it.

1:12:12 > 1:12:16And you know, it goes wonderful with pineapple. It really is good.

1:12:16 > 1:12:20And one of the best ways to actually chop it is to crush it like that.

1:12:20 > 1:12:25What is it about Chinese food and fruit and meat and bits and pieces?

1:12:25 > 1:12:28Is it something that breaks down the meat or something? Not...

1:12:28 > 1:12:32It's a nice contrast to meat because that's really light.

1:12:32 > 1:12:33I mean, that's really healthy.

1:12:33 > 1:12:37A lot of people are so concerned about sort of eating well and

1:12:37 > 1:12:40this is probably one of the best ways to combine with meat and,

1:12:40 > 1:12:43you know, you get the fruit at the same time.

1:12:43 > 1:12:47Now, we want to heat up our wok until it's very hot.

1:12:47 > 1:12:49And that's also very crucial.

1:12:49 > 1:12:51Now, masterclass on wok cooking.

1:12:51 > 1:12:54One of the first ingredients that people put in is a big no-no

1:12:54 > 1:12:56which it is this stuff. They put sesame oil in it.

1:12:56 > 1:12:59Not the sesame oil. Just regular any type of vegetable oil.

1:12:59 > 1:13:02Make sure it's hot before you actually add the oil.

1:13:02 > 1:13:04Could be like, groundnut oil or something like that?

1:13:04 > 1:13:07Yes, groundnut oil and safflower oil is fine.

1:13:07 > 1:13:10And you see how it's smoking like that? Yeah.

1:13:10 > 1:13:12You don't need to call...

1:13:13 > 1:13:15Get it nice and hot. ..no policeman over there.

1:13:15 > 1:13:19Get it nice and hot. Get it nice and hot like that.

1:13:19 > 1:13:20And what you do is... SIZZLING

1:13:20 > 1:13:23You see how that's sizzling? That's what you should hear.

1:13:23 > 1:13:26If you don't hear that, that means your wok is not hot enough

1:13:26 > 1:13:31and the meat will start steaming instead of being grilled like that.

1:13:31 > 1:13:33What I like to do is I like to also

1:13:33 > 1:13:36drain it all off as soon as it is done.

1:13:36 > 1:13:39It shouldn't be oily, should it, really? No, it shouldn't be oily.

1:13:39 > 1:13:43But you need oil to give it a good... Colour. ..head start.

1:13:43 > 1:13:45If you could chop up some spring onions for me, young man.

1:13:45 > 1:13:48I can do that, yeah. What is Ken Hom up to at the moment?

1:13:48 > 1:13:51Cos January next year is quite interesting for you.

1:13:51 > 1:13:53Relaunching your cookbook. 25 years.

1:13:53 > 1:13:57Yes. This is...how long I've been around. Too long!

1:13:57 > 1:13:59You weren't even born yet. Oh, trust me, I was.

1:13:59 > 1:14:02You weren't even born. I was.

1:14:02 > 1:14:03He wasn't even born yet.

1:14:05 > 1:14:07But you're lecturing across the country as well, are you?

1:14:07 > 1:14:11Well, no, I'm at Oxford Brookes University.

1:14:11 > 1:14:13Oxford Gastronomica.

1:14:13 > 1:14:17We are doing a series of public lectures and this Monday

1:14:17 > 1:14:21we're going to have the former governor of Hong Kong,

1:14:21 > 1:14:23Lord Chris Patten, deliver

1:14:23 > 1:14:28the first lecture on food and how it's affecting our lives.

1:14:28 > 1:14:31You know, these issues are really, sort of, important issues now.

1:14:31 > 1:14:33Now, you see pork like this that is lean,

1:14:33 > 1:14:36what you want to do is not to overcook it. Yeah.

1:14:36 > 1:14:38People tend to overcook things.

1:14:38 > 1:14:41Now we're going to drain that off and let that sit.

1:14:41 > 1:14:44Right, we've got the garlic. Yes, we've got the garlic in there.

1:14:44 > 1:14:45That's what will give it taste

1:14:45 > 1:14:47and if you could actually put the pineapple in there?

1:14:47 > 1:14:50Pineapple in there. That'd be wonderful.

1:14:50 > 1:14:53You can chop up the coriander if you.. Yes, chef.

1:14:53 > 1:14:55..don't mind doing that? Thank you very much.

1:14:55 > 1:14:57But restaurants are still an important part of your life as well.

1:14:57 > 1:15:00You still do a lot of consulting and bits and pieces?

1:15:00 > 1:15:03Yes. I'm actually working on a project in Thailand on restaurants

1:15:03 > 1:15:06and that's fun because the ingredients they use in Thailand

1:15:06 > 1:15:09are just...I mean, just so absolutely wonderful.

1:15:09 > 1:15:11And everything...

1:15:11 > 1:15:14Like, this kind of dish would really go well in Thailand because

1:15:14 > 1:15:15of all these exotic fruit.

1:15:15 > 1:15:17You can use mango, for instance.

1:15:17 > 1:15:19I'm just going to add some soy sauce to that.

1:15:19 > 1:15:21Now, I can't have you on without mentioning the Olympics.

1:15:21 > 1:15:24And a little bit of sugar. Yes. Are you watching it?

1:15:24 > 1:15:28Oh, I was devoted, glued to the telly.

1:15:29 > 1:15:33The launch and up to the very, very finish.

1:15:33 > 1:15:36I mean, I was very, very proud to see what happened in China.

1:15:36 > 1:15:39Amazing buildings they built as well for it. It's incredible.

1:15:39 > 1:15:43And I had seen it when I did some filming in March, and I tell you,

1:15:43 > 1:15:47it is so staggering what's happening in China now

1:15:47 > 1:15:48that it's mind-boggling.

1:15:51 > 1:15:52You know the athletic...

1:15:55 > 1:15:58..events were just amazing.

1:15:58 > 1:16:02You think we'll do the same in the UK? I hope so.

1:16:02 > 1:16:04Hope so. Ooh, that's controversial. No, well, no.

1:16:04 > 1:16:06This is where you put the sesame oil in it.

1:16:06 > 1:16:08Just a little bit the sesame oil.

1:16:08 > 1:16:09And you notice I'm not even cooking it.

1:16:09 > 1:16:13Just sort of mixing that. Put your onions in.

1:16:13 > 1:16:18Mix that with your onions. Let's put that aside here. He's watching now.

1:16:18 > 1:16:19You can do this. You can attempt this one. Yes.

1:16:19 > 1:16:22He's just thinking, "I haven't got a pan in my kitchen."

1:16:22 > 1:16:24THEY LAUGH We finish that.

1:16:24 > 1:16:26No kitchen. What's kitchen?

1:16:27 > 1:16:30I have to give him a wok. Pop one of these, there you go.

1:16:30 > 1:16:34If I give him a wok afterwards, he'll start. I'm sure he will.

1:16:34 > 1:16:36I'm sure he will. We've got coriander in here.

1:16:36 > 1:16:39See this kind of dish like this,

1:16:39 > 1:16:41this is not only tasty, but it's very healthy.

1:16:41 > 1:16:45That's perfect for the things that you're interested in eating.

1:16:45 > 1:16:48But like you said, the secret with pork is really don't overcook it.

1:16:48 > 1:16:51Don't overcook it. It's a bit like rabbit, you know?

1:16:51 > 1:16:54If you overcook it, it will be very dry. That just took minutes

1:16:54 > 1:16:56and we... Have you got a bit of sugar there.

1:16:56 > 1:16:58Do you want a bit of sugar?

1:16:58 > 1:17:02Yes, I added a little bit of that to the pork and pineapple

1:17:02 > 1:17:04because that gives it a nice, sweet, wonderful taste.

1:17:04 > 1:17:06Now, you can use mango.

1:17:06 > 1:17:08In fact, you know what's very good with this, is papaya.

1:17:08 > 1:17:12Now I know you're a big fan of mixing fruits and particularly meats

1:17:12 > 1:17:13as well together. Yes.

1:17:13 > 1:17:15This combination, pineapple, what would you put it with?

1:17:15 > 1:17:17I love it, I love it.

1:17:17 > 1:17:20I was just going to ask Ken, apart from pineapple and mango,

1:17:20 > 1:17:24is there any other fruit you would recommend? I have tried papaya.

1:17:24 > 1:17:28And one time I did something like this with orange and apples.

1:17:28 > 1:17:31Apples? Yes. Apples would be great.

1:17:31 > 1:17:35And it's funny, when you cook fruit, it brings out even more flavour.

1:17:35 > 1:17:37Do you know that? Yeah. It's delicious.

1:17:37 > 1:17:41There we are. I'll put a few more of these...spring onions on for you.

1:17:41 > 1:17:44There you go, and you can put the pork on. Thank you. It's all there.

1:17:44 > 1:17:46OK, look at that. This is just something... How is that?

1:17:46 > 1:17:48A meal...

1:17:48 > 1:17:49That's a starter in Yorkshire,

1:17:49 > 1:17:51but it's a meal for six down here, isn't it?

1:17:51 > 1:17:54No, it's a village in China.

1:17:56 > 1:17:58That's what we call a canape, where I come from.

1:17:58 > 1:18:00So remind us what that is again.

1:18:00 > 1:18:02Yes, that's pork pineapple.

1:18:02 > 1:18:06Stir-fried pork with pineapple and that simple with some coriander.

1:18:06 > 1:18:08Done in seven minutes. As easy as that.

1:18:13 > 1:18:18It smells incredible, I have to say. Come on over here, Ken.

1:18:18 > 1:18:20There you go. Dive in.

1:18:20 > 1:18:23No doubt the size of this fella, he'll eat the entire lot.

1:18:23 > 1:18:25Are you a big fan of stir-fries? That's portion for him, I think.

1:18:25 > 1:18:27Stir-fries, yes, actually, cos they are so quick.

1:18:27 > 1:18:29But it's generally going to eat in a restaurant rather than

1:18:29 > 1:18:32attempt it yourself? It doesn't have to be a fancy restaurant.

1:18:32 > 1:18:35It does smell really nice. You know what, if you like it hot,

1:18:35 > 1:18:37you can add some chilli bean sauce to that.

1:18:37 > 1:18:39Chilli and pineapple go wonderfully. Oh, fantastic.

1:18:39 > 1:18:41What about some chilli flakes? Could you add chilli flakes?

1:18:41 > 1:18:43Yes, you can add chilli flakes.

1:18:43 > 1:18:45That is really nice, actually.

1:18:45 > 1:18:47Can you taste the garlic in there or not? He's saying that cos I'm here.

1:18:47 > 1:18:50I know you skip round the garlic bit. Yeah, I did.

1:18:50 > 1:18:51You escape, he's lurking in there.

1:18:51 > 1:18:54It's just there as a background taste, isn't it, really? Yes.

1:18:54 > 1:18:57You know, garlic is so good for your health. Like it?

1:18:57 > 1:18:59And I suppose it'd work well with beef.

1:18:59 > 1:19:01Work well with beef and chicken and all that sort of stuff.

1:19:01 > 1:19:03Oh, absolutely. How can you live without it?

1:19:03 > 1:19:05And the pineapple I like. I'm just going to try it, chef.

1:19:07 > 1:19:09Mm. See, he would properly like it spicier.

1:19:10 > 1:19:13I would definitely like some chilli with it. Fabulous. Fabulous.

1:19:18 > 1:19:23A perfect midweek supper - quick, delicious and healthy.

1:19:23 > 1:19:25Now, when Peter Shilton came to the studio to face

1:19:25 > 1:19:27his food heaven or food hell,

1:19:27 > 1:19:30he was hoping for haddock over mutton.

1:19:30 > 1:19:33But would the voters save him or would he face the ultimate penalty?

1:19:33 > 1:19:35Ha-ha! See, there you go,

1:19:35 > 1:19:37puns aren't just reserved for the Omelette Challenge, you know?

1:19:37 > 1:19:39Anyway, let's find out.

1:19:39 > 1:19:42Right, it's time to find out whether Peter will be facing food heaven

1:19:42 > 1:19:44or food hell. Everybody here has made their minds up.

1:19:44 > 1:19:46Food heaven would be this lovely piece of fish over here.

1:19:46 > 1:19:50Smoked haddock. Fantastic in kedgeree, absolutely delicious.

1:19:50 > 1:19:52I mean, you'll agree with this.

1:19:52 > 1:19:54This is proper natural smoked haddock.

1:19:54 > 1:19:55Alternatively, food hell could be

1:19:55 > 1:19:57over there. That nice piece of mutton. See you later.

1:19:58 > 1:20:01We've got a curry with all those different spices in there,

1:20:01 > 1:20:02deep-fried, home-made breads.

1:20:02 > 1:20:04How do you think this lot decided?

1:20:04 > 1:20:07We know what everyone wanted at home, including the dog.

1:20:07 > 1:20:08Well...

1:20:10 > 1:20:11What is that supposed to be?

1:20:11 > 1:20:14Madonna. Madonna. Yeah, Madonna.

1:20:14 > 1:20:17THEY LAUGH Thanks for that, Peter.

1:20:17 > 1:20:20Good luck tonight. You've got mutton.

1:20:20 > 1:20:23No, only joking. Seven-nil.

1:20:23 > 1:20:27They've decided, seven-nil, you're getting this. Yes!

1:20:27 > 1:20:28Another clean sheet. Get in!

1:20:28 > 1:20:30I hope we get the same result tonight. Exactly.

1:20:32 > 1:20:34In your dreams. I know, tell me about it. Right.

1:20:34 > 1:20:38What we're going to do first of all is cook this haddock first off.

1:20:38 > 1:20:41We're going to get this in a pan. So poach it off with some milk.

1:20:41 > 1:20:43Lovely. Get the milk straight in there first of all.

1:20:43 > 1:20:45Right. Just stop that, there you go.

1:20:46 > 1:20:49And then what we're going to do is put some bay leaves in there

1:20:49 > 1:20:51to get some flavour in there.

1:20:51 > 1:20:54Talk about our haddock here, what we're going to do is poach this.

1:20:54 > 1:20:57This is naturally smoked haddock which is what we want,

1:20:57 > 1:21:00this sort of stuff. It's beautiful, nice flavour.

1:21:00 > 1:21:04It's totally, totally different to that sort of glow-in-the-dark

1:21:04 > 1:21:06fluorescent yellow stuff... Yeah, traffic lights.

1:21:06 > 1:21:09..you shouldn't be buying, you should be buying this sort of stuff.

1:21:09 > 1:21:11Right, OK. You tell it by smelling it.

1:21:11 > 1:21:13You've smelt smoked haddock before if you like it so much. Ah!

1:21:13 > 1:21:15There you go. Very nice. Smoked haddock.

1:21:15 > 1:21:17Always, always buy this sort of stuff.

1:21:17 > 1:21:19So, we're going to poach it in the milk.

1:21:19 > 1:21:22I thought I'd do like... Amazing. ..a little rarebit to go on the top.

1:21:22 > 1:21:24Yeah. And a chutney. Almost there.

1:21:24 > 1:21:27If I can have the tomatoes as quick as possible, please, chefs.

1:21:27 > 1:21:30Do this. Make sure you get all the cheese. All of it.

1:21:30 > 1:21:34Where would be the best place to buy the haddock? Fishmongers or...?

1:21:34 > 1:21:37Supermarkets are selling it now. You know, supermarkets sell it.

1:21:37 > 1:21:40The most important thing, you must go for the right one,

1:21:40 > 1:21:42not the sort of bright yellow one.

1:21:42 > 1:21:46You got the natural smoked haddock. Right. You squeeze in.

1:21:46 > 1:21:47OK. You squeeze in there.

1:21:47 > 1:21:51Practice me footwork for tonight, is that all right?

1:21:51 > 1:21:53Right, in here what we're going to do is we're going to get a little

1:21:53 > 1:21:57bit of this poaching liquor, so some of this milk, just a touch in there.

1:21:57 > 1:21:59Take the skins off these.

1:21:59 > 1:22:02What we do is we just soften this cheese up, all right?

1:22:02 > 1:22:06Into there now I'm going to add some Tabasco. Oh, lovely. Lovely.

1:22:06 > 1:22:11Worcester sauce. That's... Ah, they're the two. That's it, spot on.

1:22:11 > 1:22:14Mustard, English mustard. Jose, Jose, rapido.

1:22:14 > 1:22:16We're on course. We're going to get a spoon...

1:22:18 > 1:22:20Give this a quick mix like that.

1:22:20 > 1:22:22Why can't wooden spoons be normal wooden spoons?

1:22:22 > 1:22:25On this show we have all the gadgets going.

1:22:25 > 1:22:26We've got, like, a salad server.

1:22:29 > 1:22:31In fact, do you know what, we're going to end up...

1:22:31 > 1:22:33I've got them all underneath here.

1:22:33 > 1:22:36If you at home have got any wooden spoons that's going spare,

1:22:36 > 1:22:38please send us some. We could have a swap shop.

1:22:38 > 1:22:39He's been whingeing all morning.

1:22:39 > 1:22:42I'm going to get rid of these things. I hate them!

1:22:42 > 1:22:43He's been whingeing all morning.

1:22:43 > 1:22:48I will swap you these, all these, for one perfect wooden spoon.

1:22:48 > 1:22:49There you go.

1:22:49 > 1:22:53And the difference is I don't want to see those on eBay, all right?

1:22:53 > 1:22:56Give this a quick mix, then we're going to add some flour.

1:22:56 > 1:22:59This is quite good. We're going to add some breadcrumbs.

1:22:59 > 1:23:02Breadcrumbs? Ah. You watch this lot start to come together.

1:23:02 > 1:23:04Why breadcrumbs? Well, watch what happens, Peter.

1:23:04 > 1:23:07It all starts to come together in a second. There you go.

1:23:07 > 1:23:09Watch and learn, Pete, watch and learn. Yeah, that's it.

1:23:09 > 1:23:12THEY LAUGH

1:23:12 > 1:23:14I've been doing that for the last four weeks.

1:23:14 > 1:23:16So, you see it starts to come together now...

1:23:17 > 1:23:19..into this paste, right?

1:23:19 > 1:23:22At that point, he's nicked my bowl.

1:23:22 > 1:23:25Lawrence Keogh has nicked my bowl, always nicks my bowl.

1:23:25 > 1:23:28There you go. Give that a quick mix like that.

1:23:28 > 1:23:31Take that off to one side. Next, I have got my fish here.

1:23:32 > 1:23:35Going to turn this over. I'll give it to you? Yes.

1:23:35 > 1:23:37Poaching this haddock nicely in the milk like that.

1:23:37 > 1:23:40There's nothing else you can poach it in? Milk's the...

1:23:40 > 1:23:41Milk is the best thing.

1:23:41 > 1:23:44I mean, some people roast it off in the oven really just with water,

1:23:44 > 1:23:47but that's the best thing. This is the best.

1:23:47 > 1:23:48We're going to get our chutney on here.

1:23:48 > 1:23:51So, very, very quickly. Very quickly.

1:23:51 > 1:23:54Extremely quickly, guys. Yeah.

1:23:54 > 1:23:58As the sugar caramelises, this is an instant tomato chutney, right?

1:23:58 > 1:23:59So watch the caramelised sugar.

1:23:59 > 1:24:02You see how quickly this happens? Oh, yeah. Chilli...

1:24:03 > 1:24:07All right? It's getting a bit hot, there you go. Sorry.

1:24:07 > 1:24:11So chilli cos I know you like it a little bit spicy. Yeah.

1:24:11 > 1:24:14It needs a bit of taste, doesn't it, haddock? It's a lovely fish but...

1:24:14 > 1:24:17It goes really well... It needs a bit of... It's lovely though. Yes.

1:24:18 > 1:24:20This is now cooked, you see?

1:24:20 > 1:24:22You can lift this out.

1:24:23 > 1:24:25Put that to one side.

1:24:25 > 1:24:27That's your nice piece of fish.

1:24:27 > 1:24:29This is a great for a dinner party

1:24:29 > 1:24:31cos you can do this in advance, which is nice.

1:24:31 > 1:24:34How are we doing, guys? Yeah, go for it. It's done.

1:24:34 > 1:24:36Go for it, straight in.

1:24:36 > 1:24:41Right, tomatoes. Diced tomatoes. Done. Watch this, instant chutney.

1:24:41 > 1:24:43Chillies go in, tomatoes go in.

1:24:45 > 1:24:47That's it, a bit more. Lovely.

1:24:47 > 1:24:49That's it. Sultanas go in.

1:24:50 > 1:24:52White wine vinegar going in.

1:24:53 > 1:24:54White wine vinegar.

1:24:55 > 1:24:58Bit of chopped thyme. Yeah.

1:24:59 > 1:25:00Boil it up like that.

1:25:00 > 1:25:03That is going to be chutney in about two minutes.

1:25:03 > 1:25:05Meantime, we're going to grab our...

1:25:05 > 1:25:08cheese here. It's good teamwork over there, by the way. Yeah.

1:25:08 > 1:25:11Thank you very much. Pete needs some more pots like me this morning.

1:25:11 > 1:25:13So we're going to grab our cheese like this.

1:25:13 > 1:25:16The great thing about this is we are doing it this way, it sets.

1:25:16 > 1:25:17You see how it sets? Yeah.

1:25:17 > 1:25:20You can mould it on top of your fish. That's incredible.

1:25:20 > 1:25:23So if you wanted breakfast... Yeah. Like that.

1:25:23 > 1:25:27You can have on toast, you can have it on bacon, stuff like that.

1:25:27 > 1:25:31Pop it under the grill, about a minute and a half under the grill.

1:25:31 > 1:25:33Gives enough time to finish off our dish here.

1:25:33 > 1:25:35Cook this chutney out really, really quickly, all right?

1:25:35 > 1:25:37That's the thing with haddock,

1:25:37 > 1:25:39you can eat it at different times of the day, can't you?

1:25:39 > 1:25:40Yeah, you can have it for breakfast.

1:25:40 > 1:25:42Like I say, great for kedgeree and that sort of stuff.

1:25:42 > 1:25:44But, particularly this, with the cheese,

1:25:44 > 1:25:46it really does work well together.

1:25:46 > 1:25:48So chopped chives, please, boys. I'm doing that.

1:25:48 > 1:25:50Mixed with olive oil. Finished with that?

1:25:50 > 1:25:52Going to grab our tomatoes.

1:25:52 > 1:25:55These have been... The skin has been removed off these tomatoes.

1:25:55 > 1:25:58It is actually important to take the skins off. Right.

1:25:59 > 1:26:02Lift these up...like that.

1:26:02 > 1:26:03Lose that out of the way.

1:26:03 > 1:26:06We're going to make a little dressing of chives and olive oil.

1:26:06 > 1:26:07Olive oil, please.

1:26:09 > 1:26:12Some of that Spanish olive oil stuff. Yeah, please. There you go.

1:26:12 > 1:26:14Spanish. We have Spanish? Of course.

1:26:14 > 1:26:15So you have to get up quite early

1:26:15 > 1:26:18to cook this for breakfast then really, do you? We do, yeah.

1:26:18 > 1:26:21THEY LAUGH

1:26:21 > 1:26:25It's not like a cereal and toast, is it? Not, really.

1:26:25 > 1:26:28But you see how quickly it is, it's not that complicated really.

1:26:28 > 1:26:31Well, it is to me. It's all right for you, yeah. A bit of salt.

1:26:31 > 1:26:34Where's my pepper gone? Pepper gone.

1:26:34 > 1:26:38You know, if you've got 2.5 chefs here. Who's the half?

1:26:40 > 1:26:44The Spanish one. Not Jose! Not Jose.

1:26:44 > 1:26:46Jose. Si.

1:26:46 > 1:26:48Right, some more olive oil, please.

1:26:50 > 1:26:53Some olive oil. Plenty of olive oil.

1:26:53 > 1:26:57A bit of that. We drizzle that around the edge.

1:26:57 > 1:27:00Can you check on my old fish, please? Yes.

1:27:00 > 1:27:03Just open up the... Just open up the oven. Open the door.

1:27:03 > 1:27:06That's just chives. That's nothing else, just chives, salt and pepper.

1:27:06 > 1:27:09Is it ready yet? A bit more colour. That's all right, keep going.

1:27:09 > 1:27:11We've got time. A bit of that.

1:27:12 > 1:27:15We've got time, the producer's panicking but we've got time.

1:27:15 > 1:27:16A bit of that.

1:27:17 > 1:27:20And that's your chutney. You see how easy that is? Yeah, yeah.

1:27:20 > 1:27:23And this will actually set. As it gets cooler, it gets thicker.

1:27:23 > 1:27:24That sits on there.

1:27:24 > 1:27:28You've got tomatoes, tomatoes, tomatoes and then over here...

1:27:29 > 1:27:32So under the grill. Looking good, huh?

1:27:32 > 1:27:35That's a meal in itself, isn't it? It's lovely, isn't it?

1:27:35 > 1:27:37Lovely. Beautiful. There we go.

1:27:37 > 1:27:39Beautiful. Over here. There we go.

1:27:39 > 1:27:41I hope it's beautiful.

1:27:41 > 1:27:43If you didn't have a grill, Peter, you've got one of these.

1:27:44 > 1:27:47Want a light? Talk amongst yourselves.

1:27:47 > 1:27:49If you did have a grill, you can't use that.

1:27:49 > 1:27:51THEY LAUGH

1:27:51 > 1:27:54Live TV. And you get this stupid plastic thing

1:27:54 > 1:27:57which we'll get rid of as well with the spoons as well.

1:27:57 > 1:28:00Is that on eBay as well? Thank you very much, Lawrence, there you go.

1:28:00 > 1:28:01Check on, chef.

1:28:02 > 1:28:04What cheese is that? Dive into that.

1:28:04 > 1:28:06That's a bit of cheddar cheese.

1:28:06 > 1:28:08Dive into that, guys. Tell me what you think. Can I...?

1:28:08 > 1:28:10Girls, bring on the glasses. There you go.

1:28:10 > 1:28:13Yes, thank you very much. Don't mind me starting first.

1:28:13 > 1:28:15I've never had a haddock like that before. It's incredible.

1:28:15 > 1:28:18Well done, superb. There you go. It's not bad. Very nice.

1:28:18 > 1:28:20The chutney underneath, I think it really does work. Really nice.

1:28:20 > 1:28:22You will get some, don't worry.

1:28:26 > 1:28:28Hey, James, that looked delicious.

1:28:28 > 1:28:30Well, everyone, I'm afraid

1:28:30 > 1:28:32that's all we've got time for on today's Best Bites.

1:28:32 > 1:28:35I hope you've enjoyed taking a look back at some of the

1:28:35 > 1:28:37fabulous food picked out for you today.

1:28:37 > 1:28:39And who could forget Antonio Banderas?

1:28:39 > 1:28:41Hopefully, you've all been inspired

1:28:41 > 1:28:43to get creative in the kitchen as well.

1:28:43 > 1:28:47So, have a brilliant week and I'll see you again very soon. See you.

1:28:51 > 1:28:53Join me, Patrick Kielty,