18/09/2016 Saturday Kitchen Best Bites

G'day. I'm John Torode,

and what a mouthwatering menu there is lined up on today's show.

So you sit back and enjoy a few of my

Saturday Kitchen Best Bites.

Welcome to the show.

You won't want to go anywhere, as we've got talented chefs serving up

magnificent food and a handful of hungry celebrity guests too.

There's even a Hollywood star on today's show. Along with...

Patrick Williams putting a Caribbean twist on a humble chicken Kiev.

And Rachel Allen spatchcocking an

oven roasting chicken with rosemary, garlic and thyme.

She serves the chicken with a simple summery salad of mango,

fennel and feta. The king of Chinese cuisine, Mr Ken Hom,

is showing us how to perfect pork and pineapple stir-fry.

He marinates the pork in soy sauce, sesame oil and cornflour

and then wok-fries along with lots of garlic and pineapple.

And a former international football goalkeeping legend,

Peter Shilton, faces his food heaven or food hell.

But did he get his food heaven,

delicious smoked haddock Welsh rarebit bit with tomato chutney?

Or did he get his food hell, spicy, buttery, slow-cooked mutton curry?

You can find out at the end of the show.

But what better way to kick-start a Sunday morning than with

a masterclass in how to make the perfect pancake? And who better to

teach us than the great man himself, Michel Roux Senior.

Michel Roux, great to have you back on the show. Lovely.

Two dishes today.

We've got to start by the pancake batter because it's got to rest.

So you're straight into that.

And I'm going to get the sausages in for this next one, is that right?

Good, good, yes, because it takes time cooking. A little bit of oil.

And we've got some nice, good quality pork sausages here.

Now, these are plain sausages, yeah? No spice in there? No, no.

Just pork sausages. Plain. OK.

So, explain to us the ingredients for a proper pancake batter.

Yes, proper batter.

So we've got the flour, plain flour, eggs in the middle.

So, yeah, eggs goes.

A bit of salt, a pinch of salt. Very little salt indeed. Here we are.

A fine salt.

A little bit of sugar. Very little, because I understand...

You know, how I can't take sugar

because I've got to cut down on sugar and everything today.

You're OK with a little bit?

So there you are, you see? Cream... Yeah.

..because cream gets the pancake moist. Yeah.

And then we stir it with one third of the milk, roughly.

So where did you get your inspiration from,

particularly this recipe.

Andrew goes round, nicked your mango recipe.

THEY LAUGH

No, no. Mango was mango by travelling around the world,

because I was thinking yesterday, you know,

I've been thinking about the countries where I have been.

I've been to 57 countries in the world.

And I cooked, most probably, in half of them. It's not bad going, is it?

It's not bad at all.

So I did get a bit of inspiration from the travel, obviously.

But Mother knows best when it comes to...

Ah, well, proper pancakes and good food, home food, it's Mother.

So, here we are, the batter has been made.

I've always flavoured it with a bit of eau fleur d'oranger.

How do you call that?

Orange blossom. That's it. It reminds me of my grandmother's loo.

THEY LAUGH

It's time we moved on. Shall we move on to another subject?

She used to wipe it on the sink. Oh, I see.

I did try and tell her use vanilla but, yeah. She was confused.

OK, good. She couldn't see too well.

So that is the batter which we've made just an hour ago.

Remember, when you do the mix you've got to let it rest.

So that's the case. This one will go there.

You're doing your segment like if you've done them before.

Yeah, well, that's... Have you been cooking before, obviously?

I've been cooking quite a while. Not as much as you.

I've got to say, I'm enjoying my Saturday morning when I watch you.

And I'm in bed. Yeah, thank you very much. There you are.

One thing that fascinates me about you guys and, of course,

Albert... Yeah. Does it run in your family, this? It is family.

It's been a run into the family. Look at those pancakes.

The first one is always for the cook. Yeah. And I'm the cook today.

Are you using clarified butter for that one?

Clarified butter. Brush the pan.

This is for the sauce to go with these. Absolutely right.

We'll use it with icing sugar. Sugar and orange juice.

There's about three oranges in there that have been squeezed

and passed through a sieve, reduced down, and we end up with that

sort of glaze, that's what we're looking for. Yeah.

Takes about sort of 12 minutes. And now to start the

sauce, the salsa.

And you're going to do the pineapple if you don't mind,

because it's a bit big for me. Looks big, doesn't it? I'll do that.

Good man.

So tell us about the Roux Scholarship, then, because Andrew

won the very, very first one,

because it is a passionate competition close to your heart.

Well, yes, because 28 years ago, we started the Roux Scholarship.

And it's been going on for 28 years. Andrew was the first one.

He was 20, that little boy. So he has grown up a lot now.

THEY LAUGH

Yes, and it's to help the young chefs to develop further.

Shall I try to do that? Yeah. Oh! Almost there.

Turn it over, chef. Oh, no, no.

All done, see, I'll do it again.

But it is, I mean, it is, Andrew, you'll say, it's the

biggest competition of its kind in the UK, isn't it, really?

Yes, it is. Without any doubt. It's lovely.

We've just... You know, the young chef can win three months

in a three-star Michelin of their choice,

anywhere in the world, so to speak, so it's lovely because

they learn, they see new things and it's fantastic.

There. Do you remember what you cooked for the final or...?

In the final? Yeah, do remember what you cooked?

Yeah, I'll never forget it.

It was a poulet saute dish where we had to make some chipolatas

and braised coxcombs. He's got a good memory, that boy.

I'll never forget it. Never forget it!

You don't want to do that dish again? No.

It was the most terrifying experience of my life.

So, now, pancake up. Do be careful when you...

I just want to talk about the chilli event because that's the

Serrano, very, very hot chilli. Yeah. So when you do it,

don't touch, obviously,

any other food, or don't put your fingers in your eye.

Then you're going to cry for a day or two.

So that would be bad, bad news.

So have we got any sugar for this, chef?

Do you want me to put the sugar in? Yes, demerara sugar.

The brown, soft sugar.

And we're going to caramelise it.

Now, this pineapple, I'm just going to slice that, nice and...

Very small, if you wouldn't mind. Yeah. Small dice. No problem.

And then I'm going to use only half of the chilli.

So does your inspiration still come from your travels?

You mentioned all those countries that you've travelled to.

Certainly to use new ingredients.

We always find new ingredients. You find, as well,

new techniques sometimes.

Are you a fan of that new-technique cooking or are you...?

Oh, yes, I mean...

HE SQUEALS

Look at that! Look at that! I want the pineapple, please.

There you go. That's it. Good boy. That's it. Lovely. Saved.

Yeah, it's a long time. Light caramel. That's what put you off.

Saved. Voila! There you go.

Well, look at that. It's got the colour.

So, yes, I do get my inspiration, but the technique,

you learn the technique when you see other people cooking as well. Yeah.

And when you eat food in other restaurants as well.

And you never, ever stop learning. No. Never stop.

No, no because if you stop learning, it's time to pack, really.

You should pack.

Go away, you know, leave the kitchen, leave your scenery.

So what you do with this to make an orange butter sauce,

you should basically whisk it in butter.

You've already reduced the orange juice,

you've reduced it by half, whisk the butter, which is softened

butter, and then immediately after that, you can use it.

Or you can leave it alone for a little while.

There is no problem there.

But what you can do as well, to give it a kick,

is to put a bit of curacao

or a bit of Grand Marnier,

you know, some alcohol, but that is just to give it a bit of warmth.

We don't need that right now because we're in the summer.

There's plenty of lovely weather there.

That's the last pancake I'm cooking. They're thin.

I'll bring these over. That's it. Pineapple is ready. There you go.

Right, I'll take the pancakes. Yeah.

And then you want to put a little bit of orange...

Yeah. ..in the centre.

Fold them in four, please. I'll get the sausages. Good, good for you.

Well, I can see that you're running. I can't do that any more.

It's your fault for doing two dishes. Yes. Here we are.

So I'm ready for that.

There you go. I've got some samples.

You've got the pineapple there.

Argh! Did you burn yourself, I hope? No, no. Oh, I'm not nice.

There. Carry on, chef. That's done. That's done. Look at that.

You want another... Find a plate.

OK, right, we'll just fold these over.

This one is even hotter. You are going to burn yourself a bit.

So where does this recipe come from? This is Mother's recipe?

Where's the idea for this come from? No, no, no.

The orange sauce recipe

and the pancake came from an idea, summery,

because I love that in the summer.

Because it's all to do with your fabulous collection of books.

They're not just about sauces,

there's all different types of stuff.

No, I've got 200 sauces in my book. 200? And salsas, at least 15 or 20.

Now, I'm using sambal oelek, you know that?

This is like a harissa, but not as strong, is it?

Not as strong. That goes in the pineapple.

Harissa is like a chilli paste. You can buy that from a supermarket.

Then we've got...

lime lemon, squeeze a bit of lime lemon in it. Look at that. Lovely.

A pinch of salt. Very little salt. Then coriander...

Oh, you're doing the coriander for me.

JAMES LAUGHS

Cheeky. I'm on it, chef. That guy, he's unique.

Bit of olive oil on the rocket salad. Here you are.

A bit of lemon.

And then, if you look at these pancakes, check this sauce out.

Nothing else in there, just... Here you are.

It's just a bit of rocket salad around the sausages.

It's like being in a garden, isn't it? Look at that.

Now the coriander is in it.

That reminds me, I've got to cut my grass when I get home.

We've got the lime lemon and...look at that!

And then the salsa goes in there.

And there we are.

So pineapple salsa with sausages, cook in the garden or at home

in the oven and a little pancake with an orange butter sauce.

And don't forget, a little bit for the chefs.

Thank you. Oh! The chilli!

I forgot that, that's the chilli.

You truly are a legend, I have to say. There we go.

Have a seat over here, Michel.

There you go, I don't know, what do you want to try first?

You don't eat that, do you? No.

There you go, you can dive into that one.

Pass that down. Pancakes. Perfect breakfast!

You may need a little sugar in the pancakes. Thank you very, very much.

There's just about three tonnes of butter in that as well.

But the pancakes, nice and light.

That's the secret to the pancake batter.

Nice with a touch of cream in there. Yes, because it gives the moistness.

Yes. That is good. And the pancake. Wow. Taste the butter sauce.

I can't get over how quickly you did it.

The orange is lovely as well.

I suppose you could do that with lemon as well.

The same sort of thing.

You can do it with strawberry, if you like the strawberry, why not?

Yeah, exactly. Have you tried it? Do you want to try it?

It's lovely, isn't it? Well, I made it. That is delicious.

Well, maybe I'll even be adding a splash of cream to my

pancake mix in the future. Who knows? Great tip, though.

Coming up, James Martin cooks a traditional English pudding for

Hollywood A-lister, Antonio Banderas.

But that's after a visit to the south of France with the

fabulous Rick Stein. Ever wondered what's in a white pudding?

Well, you're about to find out.

Lockkeepers come in all shapes and sizes.

Sometimes they're gnarly, old, unsmiling men who give off

a whiff of distaste at the bright,

white Noddy boats queueing for their attention.

Then, there are the relief lockkeepers,

students, mainly, who zip up and down the double locks on

mopeds, and eagerly open the gates and wave the people on

with gusto and enthusiasm.

I've noticed that locks cause great concern amongst the

newly-acquainted boating fraternity.

They are a place where mistakes can happen.

Nimbleness onboard counts for a great deal.

Thick-waisted and flat-footed have a pretty hard time under the

watchful eye of the keeper and bored holiday-makers who've got

nothing better to do than watch the Noddy boats gather like

so many plastic ducks in a bath.

Such is barging.

I've got a really good artist friend, Simon Fletcher,

who's quite famous.

He moved to the Languedoc when everyone was keen to have

a holiday home in Provence.

When I first came here, it was very cheap to live.

Um, but, you know,

I'm a landscape painter and designer and the landscape is just wonderful.

It's constant inspiration, really.

OK, now I'm ready to cook.

It may not look terribly appetising, but Simon's cooking, or rather,

heating up, a local speciality called bougnette or boudin blanc,

white pudding. They're a type of sausage made here at Herepian,

by the Aninat family who've been making it for generations.

But like a lot of famous dishes, this was born out of hardship.

First of all, they slice up stale bread and add eggs and milk.

When it's all nicely soaked together, they mash it by hand.

Next, they take the poorer cuts of pork, like neck, which

has been cooked in a stock flavoured with onions, bay leaves and cloves,

and coarsely chop it before adding it to the bread mixture.

Then it's seasoned with salt,

white pepper and nutmeg and given a final mix with the hands.

Now it's ready to be wrapped in caul,

which is the fat membrane that surrounds the intestines,

very much like our dear faggots we have back at home.

Finally, they're given a good lick of duck fat and a sprinkle of

breadcrumbs and baked for 25 minutes in a hot oven.

Having them hot straight from the oven is a real treat,

but I think it's slightly frowned on.

You're supposed to wait for them to go cold and fry them, like

Simon's doing, in a little oil or, better still, duck fat.

We had great vegetables,

all from his garden and a really good black pudding,

quite soft and fatty.

Life's pretty good here.

When I first came here and I was doing up my house,

I didn't have a lot of money because I'd spent it all on restoring

the house, and I needed some wood,

so I went down to the local bar one evening and I was talking to

the guys down there and they said, "Oh, you need some wood?

"Come with us." You know,

"We're four, we need a fifth guy to help." You know,

they'd bought what they call a coupe, which is the side of a hill.

And so every Saturday morning, I'd go off with them at nine o'clock.

We'd start at six.

Nine o'clock, out would come the bottle of Pinard, which is the,

you know, the gros rouge, a nice, big saucisson, a camembert,

a couple of sticks of bread.

We'd sit down, talking about... just about everything, really,

and these are just village guys, you know, and I loved that.

The way that they would...one of them would produce

a coil of sausages from his pocket, make a little fire and

grill the sausages, you know, at nine, ten o'clock in the morning.

We'd eat and then we'd go on cutting wood, you know,

I like that simplistic approach.

Things up here in the high Languedoc are moving on apace.

Property, no matter how old or decrepit,

is being vacuumed up, mainly by the British, because

so many people are discovering a more relaxed way of living.

When I came to look around the Languedoc a few weeks before we

set foot on the barge, I met this man, Denis.

He was at a festival for local food producers.

And he asked me to try his honey. Well, I did.

And I had quite a lot of it. It was probably the best I've ever tasted.

I love Scottish heather honey, but it's

a big hitter and practically takes your breath away when you inhale it.

This honey is really light and sweet-scented.

I wanted to come up with a dish where Denis' honey would play

an integral part, and of course I thought of the most famous

French teacake, Marcel Proust's favourite delicacy,

the madeleine.

You take the stones out of these fresh apricots,

and they happen to be local ones, what luxury!

Then you need a vanilla pod and scrape out the seeds to

release more flavour, because you are going to gently stew

them in a little water and Denis' lovely honey.

Don't boil the apricots, because you don't want to make jam.

You want to keep them as whole pieces,

just a gentle simmer until they become soft.

Set them aside and put the juice of half a lemon into the liquor.

Strain it over the fruit

and allow the whole lot to cool.

Now is the time to make the madeleines themselves, and

you've got to do it in a proper baking tray.

First of all, I'm going to lightly butter these madeleine moulds,

and then I'm going to waz a whole lot of flour over them.

As I'm doing it,

I just happened to sort of copy in my notebook a bit about Proust

and his remembrance of madeleines because, as you probably know,

it was the madeleines,

the taste of the madeleines and the lime flower tea at his aunt's that

started the whole thing, started the Remembrance Of Time Past.

Hang on, just a bit of flour all over here.

And he described the madeleine moulds as being sort of

rigid-like scallop shells which indeed they are. Excuse me.

Then, he describes the sensation of the taste and it's sort of like,

you know, only writers can do this.

"Delicious pleasure had invaded me,

"detached, offering no notion of its cause.

"At once, the vicissitudes of life were rendered unimportant,

"its disasters innocuous, its brevity illusory."

That's what good food does for you. Anyway, back to the madeleines.

Do you know, and I find this very difficult to believe,

but none of the crew had read A La Recherche Du Temps Perdue.

Quite amazing, really.

Madeleines are little much-loved sponge cakes and for that you

need a batter made up of eggs and caster sugar which you beat

until it becomes a light, frothy mixture.

Then lots of lemon zest and sift in some plain flour and

a little hit of baking powder which you fold in gently.

To finish off the batter, put in a cupful of melted butter

and a swirl of Denis' honey to make them really rich,

and you're ready to go.

These little cakes were first made in the town of Commercy in Lorraine.

You can see why it's important to flour the tray first.

I've known grown men cry because their madeleines wouldn't come

out of the baking tray.

They go into a hot oven, about 190 degrees for ten minutes.

I absolutely know, though nobody really does for sure,

that madeleines are named after a pretty peasant girl in

Lorraine who baked them for Duke Stanislaus Lazinsky who

happened to be visiting a castle in the area in the mid-1700s.

Well, it's got to be some romantic story like that.

Serve with those sweet honeyed apricots and some vanilla ice cream.

Mmm. Mmm.

That's yummy.

The film crew may not know much about Proust,

but they do know what they like.

Now, Antonio is only making a flying visit to the UK,

so I couldn't let him leave without sampling a classic British dessert.

Now, you've had fish and chips.

Uh-huh. Now you are about to have a little masterclass in

Apple Charlotte.

Now, the word Charlotte is a traditional sort of old

English pudding which would be conventionally done with bread.

All right? Bread and butter.

OK. And you make this into a dessert.

So I've got in here some apples.

These are Bramley apples which are only from this country.

These are English Bramley apples, slightly sour.

What do you do with them? Do you just fry them?

They're fried but they're cooking apples.

If you taste them,

they're very, very sharp. Yeah. So, they're not... Acid. Strong.

Acid, yeah, exactly. And we're going to use that to make this

sort of little Charlotte. Now these are blackberries.

I don't know what you call them in Spain.

In Spain we call them moras. Moras. Found on the roadside.

Moras, yeah.

I remember in the summer just going with my friends and picking moras.

You had to be careful with those. Don't eat too much.

Oh, yeah, oh, yeah. Definitely.

But we've got a little bit of sugar, obviously,

because we've got the apples in there. The apples need

a bit of butter and a bit of water in there.

And then the basis of this dessert is white sliced bread.

Now, you can't make this with the fancy Italian bread,

you've got to do... You cut the crust out, right? Crust out.

And we use, basically, two circles, one for the base,

one for the top. All right, for this one.

It's a really, really simple, old classic.

Now, traditionally, it would be just done with apples, but these

things are in season at the moment, so I thought we'd use them.

Take the crusts off these ones. And we've got these little moulds here.

It's a very, very simple dessert which we can just trim up like that,

and then we've got the little moulds.

This is cooking away nicely, turn this off.

And then we dip the bread in the butter,

so there's no need to butter this mould, you've got plenty of butter,

just melted butter in here. Take this bread, dip it in,

and place this around.

I don't think you have anything like this in Spain. No, no.

And I've never seen a cook so fast as you are. Unbelievable.

You don't have anything like that in LA, anyway,

because it's all far too healthy over there. No.

This is full fat butter, you see?

But you take this, and you just wrap this round the side here.

And I'm going to make a little sauce to go with this and serve this with

ice cream as well. Just line the little mould with bread.

Now, there's another dessert called a summer pudding which is

done with fruit filled inside here, but you don't cook it.

This one we're going to just bake in the oven, just quickly.

You take the berries, like that,

and we fill them in here with the fruit

and the apples and everything else.

So you really cram this full.

Like that.

So they're nice and compact. Now, you've got to fill it quite well up,

because as you bake them, the apples start to stew down, you see?

Timing is important, right?

Timing, you can make this beforehand,

so next time you're cooking

at home, you can have this done in the fridge.

And then just pop these in the oven.

So they can be cold and you can cook them from cold.

It's like painting, my friend.

Like that, top it full of the bread and then this is going

to sit onto the tray

and these are going to bake in a really hot oven,

for about sort of four, five minutes. OK. All right?

They're going to go in there.

So it's about 450 degrees, something like that. Nice, hot oven.

About four minutes. I'm going to make a sauce to go with that.

But first off, congratulations on the movie. Thank you.

The animation. So, tell us about... What's it called first?

Tell us what it involves.

Well, it's called Justin And The Knights Of Valour

and there is a lot of people involved in this movie, actually,

from the actors to all the departments,

art department, lighting department, programmers,

computer guys, cartoonists and a fantastic group of British actors.

Some of them friends of mine in the case of

Olivia Williams, Mark Strong, Julie Walters, Alfred Molina...

David Walliams is in it as well. Yeah, yeah.

The thing is, actually, you know,

they were very generous because we are not a Hollywood company.

We are a little company from the south of Spain... Yeah.

..that is just trying to make a splash in the world of animation.

What's that like,

being a small company in Spain trying to do what the...

Hollywood are doing? What is that... How does that differ?

It must be quite... Well, you know, when you do a movie like this,

it's a technological challenge.

And technology nowadays is very expensive.

Cos that's the 3D... 3D element of this movie.

We develop our own programs, actually.

We didn't buy any of the programs or softwares that we are using.

We are using our own softwares we develop with the

University of Granada in the south of Spain. Yeah?

So we are very proud of that but it took a big effort in order to

finance the movie in the economical climate that we are living.

But we did it, we did it.

The movie is done and I think the people,

in terms of technology, they're not going to miss anything that

an American movie can give them. It's very, very strong.

And the narrative, well, that is up to them just to decide and to judge.

I think the kids are going to have a great time.

It's great entertainment.

This is your first venture at this, but you've done a lot of,

you know, animated movies in the past as well. Yes.

Shrek being one, Puss in Boots.

What is that like for an actor that was so used to, you know, Zorro,

Evita, that kind of stuff.

What is that like for you playing something that's just

fundamentally the voice?

How do you make the character come alive?

It was a surprise for me at the beginning because I learned English

when I was 31 years old, when I went to America to do The Mambo Kings.

I never thought in my wildest dreams I was going to be called for

the use of my voice in a movie. You thought it was a hindrance.

Now it's a benefit, isn't it? Right, it's true.

Because Hollywood loves Spanish actors.

You were one of the first.

I suppose that they just find my accent kind of exotic.

Whatever it is, you know, they called me and we did

a very successful character, Puss in Boots.

First he was in the series of Shrek movies and

then he got his own, you know, production.

But it was surprising also in the way that these movies are done.

The people may think that the cartoons are done and then

the actor comes and just adds the voice. But it's not like that.

You have a script at the beginning that is kind of

a pre-text to start working and then they call the actors to shoot,

no, to record a couple of scenes, you know?

And you don't have anything. You don't have references.

You don't have the character in front of you.

You don't have the animation in front of you.

You have just the lines over here.

You've got a camera in front of

you and a microphone.

And the camera is recording you, because after, they're

going to give all that material, that footage,

to the cartoonists and they're going to have, you know,

the possibility to actually imitate your body language.

Sometimes they even give you elements of the character.

I have a hat there when I do Puss in Boots,

with a yellow feather and I have a little plastic sword.

And I use them. I use them,

meanwhile, I'm just doing the character.

You've ruined the image now.

THEY LAUGH

And so, yeah, the voice goes first and that's the way also that we

use in Spain. It was not traditionally like that.

That is a new way to actually do animation movies because it

brings a lot of freshness to the whole entire product.

When you look at characters in it,

you look at David Walliams... Right. ..you can see...

That's the reason why they've developed the character around him

as well, so it's a bit of both, really.

We try to capture a little bit of the soul, it's not exactly the

actor, but whatever he's bringing to the character. Yeah.

That's what we are trying to capture

and just to put it on a cartoon.

It's a kind of freaky experience.

I was watching it last night, thinking, "Who is that person?

"Is Rupert Everett as well in it?"

You can see it in the character's face. Uh-huh. Uh-huh. Yes, yes.

You know, it's kind of a freaky experience.

I remember talking with Mike Myers when we did Shrek and he says,

"Man, I go to the movie theatre and I see this donkey and

"I see myself there." THEY LAUGH

And it's true. There is a little bit of that. So what character...

Tell everybody what character you play.

I play, and it's not the start of the movie,

I'm playing a kind of an impostor, in a way.

It's a guy who probably had a dream a long time ago who

he didn't fulfil and now he's a kind of frustrated

character that is just pretending to be what he's not.

This is Sir Clorex.

Sir Clorex. I think it brings a lot of humour to the movie.

It is fun, because I was watching it with some kids as well in the

theatre. The kids love it, obviously.

You know, the adults, the technology is just incredible.

I have to say, it's the first time, I'm from the North of England,

and 3D is kind of new to me. It was the first time I've seen it in 3D.

Oh, really? Yeah, I thought it was fascinating. Fascinating.

I mean, our main target is the children, of course, and I

don't think they are going to be, you know, disappointed.

But at the same time, I've... being a father myself, and I don't

want to go to the movie theatres to start yawning and just getting

sleepy in the first reel of the movie,

so we try to give them also a

wink of an eye eventually, so they have fun too.

Now, a little bit about yourself.

Acting wasn't in your blood at first.

You wanted to be a footballer. Yeah, I was... That finished...

That career as a soccer player, football player,

finished to me very soon.

Actually, I got an injury in my left foot in 1975,

I was 15 years old.

So that finished, fortunately, actually,

I think now I see that, like, a good thing that happened to

me because it's the time that I started doing theatre,

which is my first passion, actually.

You ask a lot of actors, theatre is the big, big thing for you.

But I suppose, you know, doing what

you're doing now, do you long for...

Is that something that you would love to go back to in the future?

To theatre? Yeah. Well, I did theatre...

The last time I did theatre was on Broadway in 2003 and it was

actually a beautiful experience.

We won the Tony award with a play called Nine, a musical.

And it was beautiful.

Sometimes it's very,

very complex to go back to theatre because it demands a long time.

Meanwhile, you are doing movies, producing,

directing and doing some other activities.

But, yes, it's in my future plans to go back to the stage.

Absolutely, yes. So what are we going to see you in next?

You've got the movie out now. Friday the 13th, it goes out.

What are we going to see you in next?

Well, I have a frantic activity in the months to come.

Actually, I just finished a movie that I produced too,

co-produced with an American company and my own company called Green Moon

from the south of Spain called

Automata that I did in Sofia, Bulgaria,

where I am now going back to do The Expendables 3, with...

With Sylvester Stallone. With Sylvester Stallone,

Arnold Schwarzenegger, Mel Gibson, Harrison Ford,

Wesley Snipes. I am the youngest in the group, and I love it.

THEY LAUGH

And there's no need to brag about it as well.

And then I'm going to do another movie for kids called Sponge Bob.

I am the only live character in the animation movie,

and then I'm going...

Do you remember that event that happened in Chile where

miners got trapped in a mine for almost three months? Yeah, yeah.

Well, we are going to do a movie about those events and

so I will be in Colombia for shooting in a mine over there,

and then going to the Atacama Desert in Chile where I'm going to

be shooting, probably until March. I look forward to seeing it, anyway.

Dive into that. Tell us what you think.

It will be very hot as well, but you've got some ice cream.

I've made a little sauce to go with it.

I've been told to make a little creme anglaise, but obviously

my producer is from the south, so it's custard for us northerners.

I love you, man. Happy with that? Congratulations on the movie!

Can you believe it? Antonio Banderas.

And according to the crew, that show caused a lot of hot

flushes in the studio, and not all of them down to James' recipes.

Today, we're taking a look back at some of the most delicious

dishes from the Saturday Kitchen store cupboard.

Here to show us that Caribbean cuisine doesn't have to be

complicated is the hugely talented Patrick Williams.

And he's got a twist on a '70s dinner party classic.

Morning, James.

Now, the old Kiev, now, this is an interesting dish because

it's a mixture of different sort of fusions, isn't it, really?

Yeah, I mean, really, obviously,

when I was training the sort of

things we used to do all the time, chicken Kiev,

back in the olden days.

Back in the olden days.

Chicken Kiev, fundamentally garlic butter,

but this one is going to be slightly different.

If you can just dice up those shallots for me,

chop some parsley.

What I've done here, I'm going to sweat some jerk seasoning

in a pan with some of the garlic, just to take the edge

off the jerk seasoning.

I mean, the edge, you're talking about the chilli in there.

Well, yeah, cooking it out.

I mean, I think it could be a bit too raw just putting it straight

into the chicken, although it is going to cook inside the chicken.

It doesn't really cook that much, does it, really? No, not really.

I'm just going to take that edge off, add the garlic to that,

let that cook along, and we're going to make up a

garlic and jerk butter.

We're going to put shallots in that, parsley in that, some lime juice.

So what's the seasoning?

What's the main seasoning in this sort of jerk seasoning?

What's the main flavour? Chilli?

Obviously, you've got the pimento seeds, which are

the main seasoning, but it's made up also with pimento seeds

which makes up the rest of the flavours in it.

You've got spring onions and you also have garlic in there.

HE COUGHS

It's hot. Yeah, yeah. OK? All you're doing is just cooking that out.

Yeah, cooking that out. Quick little sweat.

HE COUGHS

Quick little cough. That's the heat of the chilli that's making...

Yeah, really. And that goes straight into your butter.

I'll chop some parsley for you as well. Shallots in.

That smells gorgeous already, that. Smells good already, you see.

It smells delicious. Smells good, huh? Yeah. Give it a good mix.

Do you know that this is how you make a chicken Kiev?

No, I thought you just buy them frozen.

THEY LAUGH

And then just wait for your parsley to go in, James, OK? Right, OK.

Then I'm going to go straight on to my chicken.

So, we've got some parsley here which I'm going to pop in there.

Yeah, throw that straight in. Yeah. OK, just prep my chicken quickly.

Get your knuckle, take the meat of that.

Crack your wing.

Now, are you leaving the skin on this one?

No, I'm actually taking it off.

You can leave it on

but I much prefer it without the skin on it. OK. Right.

And then you make an incision in the meatier part of your breast.

And the whole idea... PADDY: What the hell's that, James?

JAMES LAUGHS What's that? What's that?

We're not eating that, are we? You are. Yeah. What is it?

We'll explain it in a minute.

You make a pocket for your butter to go inside.

In the olden days, James, you used get your chicken,

cut it into pieces... Yeah.

..get the fillet, as you know, and wrap it up

and most of your butter used to leak out while you're doing it.

So, it's a really simple sort of process.

I mean, it is. I love all of those '70s style dishes.

You know, the old Black Forest gateaux and all that sort of stuff.

It's comfort food, isn't it? You know, it's like prawn cocktail,

Black Forest gateaux, stuff like that, you know? Yeah.

All from the same era, all classics.

And they seem to be coming back as well. Yeah, exactly.

So, in a piping bag...

Into a piping bag, a disposable piping bag here.

I've got no nozzle on it at all.

I mean, it's a good alternative actually to just doing

your normal bits of chicken at home, getting some spice into your food.

Yeah. OK.

So, I'll just get...

Now, I'm just chopping up this.

I'm just blanching it for you. Yes.

We'll explain what it is in a second. Right.

There you go. Right, so, you open your pocket up,

piping bag in

and then in with your butter.

But the idea is is you want a large pocket inside but then a small hole.

Yeah, a small hole so your butter doesn't come out of it. Yeah.

I'll leave that for you to pane up for me.

Pane is literally flour, egg and breadcrumbs.

But breadcrumbs have become quite trendy over the years.

Yes, they have.

We've got not normal bread, we use these Japanese crumbs

called panko crumbs

which are like a dried bread and then shaved which are really good.

Yeah, I mean they are fantastic, I must say.

So, anyway, you just want me to do that. Yeah, lift the chicken over.

Literally all we do is wrap it in flour first. Yeah. There you go.

All right, over here, I've got some smoked bacon... And in egg.

And then in the crumbs.

The forestiere part of the dish is again another French classic.

We used to use parmentier potatoes when we were lads, obviously, James,

which you definitely remember. Yes.

Parmentier potatoes are just square roasted potatoes

and I've substituted that by using yam.

Now, yam this is the stuff that you wanted to know about. Yam?

Yeah. Which is... Yeah. That's what that is? Yam.

That's what that is, yeah. Yam. Yeah, yam. There you go.

What...how...where does a yam come from?

Is it outta ground, that?

Yes, "Outta ground." Yeah.

Is it? Well, it looks like it, doesn't it?

Don't have a go at my accent, Patrick!

Or it'll kick off in here this morning.

HE LAUGHS I would never do that.

But it's fantastic stuff, isn't it? No, it is.

I think a lot of the thing is that customers come to me

in the restaurant and they say, "I've seen this thing,

"it looks like a hairy leg, what do I do with it?"

Most of the time they're talking about a yam. It's so versatile.

And very, very simple. Blanch it and then you're going to fry it up.

Blanch it and fry it. Anyway, this goes in the fridge.

We're going to take one that we've got in here.

Now, we've taken the Kiev,

that's gone straight in the deep fat fryer just to colour it, yeah?

Yeah, just to get some colour on and then I'll put it in the oven.

You can if you put your fryer down on blanch

but you don't want to lose that butter. OK.

So we put it into the oven.

So, the idea is we just get it on a really hot heat first,

colour it and then finish it off through the oven. Yes.

Right, what else have we got in here? The mushrooms.

OK, I have just got some seasonal wild mushrooms to go in there.

Again, I'm trying to bring some earthiness into the dish

and different flavours. We've got the spice of the Caribbean,

we've got the yam which is quite bitter in favour...

Do you still get your inspiration from the Caribbean?

Cos you're doing a lot of travelling now.

You were in Africa with Mr Tanner a couple of weeks ago.

I was there with Mr Tanner. Do you still get your inspiration from...?

It's about world food, I think the way we're going now.

What I'm trying to do in the UK is Caribbean food made easy.

Yeah. That's the key thing.

A dish like this, you can come home within 20 minutes,

after watching me, you'll be able to rustle this up no problem at all.

But Caribbean food is so much more

than jerk chicken and bits and pieces. There's so much depth.

I was there a couple of days ago and it's fantastic. Chicken and pork...

What people actually know is jerk chicken or curried goat. Yeah.

That's what most people know. But if you go to places like Trinidad,

they've got a massive Indian influence,

you've got things like chanas. Yeah.

Or, you go to Barbados where you've got souce.

So much. And a lot of spices as well. Yeah.

It's absolutely fantastic the amount of foods that there are.

So, anyway, we've got our yam there which has just been blanched. Yeah.

OK, it's going to go straight in there.

And you're just going to fry that off in hot oil. Yeah.

We're going to pan-fry that. Straight in there.

A nice hot pan.

PADDY: Wah-hey! Wah-hey.

And then what we've got here,

we've got our chicken which is nicely coloured.

You see that you've got all the butter inside there as well.

That's really important. And then pop that in the oven.

Yeah. We've got one in the oven already.

So you put that in for what, how long?

About 10-12 minutes.

10-12 minutes, something like that? Yeah. 10-12 minutes.

There you go.

Just as the butter starts to come out which is there.

I'll lift that off for you. Thank you.

So, you're frying this off in just a little bit of oil and...

Yeah, what I've done, oil - get your oil really, really hot,

fry it off. Yeah. And then, like you, James,

it's nice to finish things off with a nice bit of butter.

I don't know what you mean. I never use butter on this show.

I know, I know that. For flavour, obviously,

and also it helps to colour up the dish itself. Yeah.

Now, forestiere is just this mixture that we have in here.

Yeah, it's that mixture.

You could add garlic to it, you could add parsley to it.

There are so many versions of it.

It seems you get influences from all over the place,

it's not just the Caribbean. No, it's not.

Caribbean is running through it but...

It's running through it but it's what I call modern food.

Again, a very, very easy cook.

It's a case of trying to find Caribbean dishes that marry well

with European dishes. So people...

I think people are a bit scared of Caribbean food

and it's a way of introducing it into their lives quite easily

and making it simple which is the key thing.

Some of the best fast food I've ever had has been in the Caribbean.

Literally by-the-street food. The street food is fantastic.

You arrive, drive in your car

and they give you that fish in a bit of tinfoil and that's it.

The new book I'm writing... Another book.

The new book I'm writing...

Ker-ching! Ker-ching, yeah.

It's going to have a massive street food section.

I'm going to spend time in probably some of the islands

you went to recently, James, as well. Yeah.

Because the street food out there is absolutely amazing.

Right, so what I'm going to do, I'm going to go that way.

Straight in there. I'll put that across for you.

Give it a nice little turn.

If you had some herbs, some herbs in it would be fantastic.

There you go. That's yours. A spoon there.

So, again, just put it on.

It's a nice little bed for it.

Now, yam, if you can't get hold of them from your local supermarket...

LAUGHTER

..what could you use? Potato, of course.

Potato, sweet potato, plantain.

Again, just chicken cut there.

Butter oozes out. Oh, wow. Just open it up. Look at that.

Fantastic. And there we have it -

jerk chicken Kiev with a yam forestiere.

Easy as that.

He's taken it already. Look at that. Right, you get to dive in this.

Can I have a go on that? Yeah, you can have a go on that. Great.

Put that there. There you go. Dive into that. Look at that.

Oh, sorry, I've got the thing... Tell us what you think of that.

Flipping heck. Here we go. You know what amazes me?

How quick that chicken cooks. Yeah. There you go. Taste it.

I think you're right, the jerk seasoning needs to be cooked off

before you put the butter in there. Yeah, definitely. Oh!

Ooh. LAUGHTER

"Ooh." Flipping heck! Good?

That is delicious. What is it about it?

The spiciness or what?

Well, I'm not into really spicy food. I can't have it too hot.

Yeah. That's just right.

No, it's just delicious. Are you happy with that?

I'm going to have a go on the yams now. Hang on.

I don't think you guys are going to get any. I'm waiting patiently.

Yeah, I don't think you'll be able to get any.

SHE LAUGHS

Hang on. LAUGHTER

And I'm sure that Paddy won't be buying another frozen Kiev

after tasting that one.

Now Keith Floyd is down in Devon for our next archive pick.

He's celebrating country life and some of the wonderful produce -

pork and, of course, Devonshire cider.

My little gastronauts, you all think know what a pig is, don't you?

Oh, Richard, sorry. I am talking to the punters, all right?

Would you mind looking at me? Thank you very much. Right.

Today we are talking about pigs.

I bet you there's not one in ten of you that knows what a real pig is

because you accept the real rubbish

that the breeders of their injected, bloated, plastic-style,

factory-made pigs pass off as pork.

Come back down here, Richard. I have got a real piece of pig.

Look at that thick fat there.

Look at that little line of gristle under there

which makes the crackling.

Look very close here. This is still rough.

You could sandpaper the window ledges with this

and that would make the mustard, the salt and things stick on there

to get the crackling on a proper roast joint that you want.

But, as I said, most of you are such fools you put up with

the rubbish of supermarkets, hypermarkets and pig breeders.

You don't realise that like here on Hele Farm in Devon,

you can get fabulous pig.

Anyway, enough of that. That's my little lesson, my lecture.

We're now going to cook it.

But before I cook it - cos it's very hot,

the lights have been burning on me all morning -

a sip of cider from a field right outside this kitchen window.

And here's an interesting thing about this dish.

Not only is it simple to make of pork,

but come and look at the ingredients because it's significant,

they all come from the same field.

The pig lives off the apples

which incidentally I've turned into a smooth apple puree there

by the way.

In the adjoining field, there's a cow

from which they made the milk from which they made cream.

The apples are also turned into cider.

The only foreign thing here is that we couldn't make it ourselves,

it's against the law,

we distilled some cider to make some Calvados.

Then we have butter also from the farm.

Foreign salt and pepper.

Right, that's it. Come on, over here, please.

This is a frying pan.

This is for Richard's benefit, he's our new cameraman.

He's still feeling his way a bit. No! Stay over here. Come on.

Right, into the pan a little bit of pork like that.

Stay with that while I wander around.

And a teeny-weeny bit of butter.

Notice the pan is hot already as I always do.

Seal it quickly on both sides.

Because this is a real pig that hasn't been fed on additives

and alleged nutriments and things like that,

it's going to be tender and very, very delicious.

That's too hot now so we put that over there

and let that cook away for a while.

While I have a little slurp.

# Slurp, slurp, slurp slurp, slurp. #

Great. So, you see the pork is nicely cooked now.

We add a little drop of Calvados like that.

Push it over onto the hotter of the two gases.

Immediately lift out the pork

because that is lightly undercooked

although it's crunchy on the outside,

we don't want it to stew in this liquid.

Then a bit of cider into the Calvados meat drippings.

Stirred like that.

And now, using the magical...

Richard, could you come to me a second, please?

Using those magical mixes we have on television,

the next time you see this the sauce will have reduced,

five minutes will have gone by and the dish will be continued.

Perfect, isn't it?

# The sun has got his hat on

# Hip hip hip hooray

# All the little boys excited

# All the little girls delighted

# What a lot of fun for everyone

# Sitting in the sun all day. #

So, there you see.

That's reduced to almost a syrupy consistency now,

the Calvados and the cider.

In we put a spoonful -

I should think -

of this beautiful apple puree.

Stir that well into the juices.

At the same time pour in this lovely Devon double cream.

Stir around, test for seasoning.

Oh. HE LAUGHS

Come here a minute, Richard. That is absolutely brilliant.

I'm really sorry that none of you are going to get to taste this.

You'll have to take my word for it. It's fantastic. Over to the plate.

Over to the plate. Beautifully liaised.

Just pour that gently over like that.

And there you have a dish which is called Pork Normande.

In fact, we shall call this Pork Hele Farm style

because it's all the wonderful ingredients

of the Calvados countryside in northern France

you can find here in Devon.

And since I'm such a brilliant cook, first-class ingredients,

there it is, Pork Hele Farm style.

Fantastic. I'm going to eat it.

PIG GRUNTS

Do you know? I'm a lucky fellow.

As we charge around the countryside with Floyd and the BBC

who very kindly don't pay for the things that we have

because we have to beg and borrow and steal.

Even the kitchens we use,

the hotels, the restaurants and stuff, we con our way in.

Like with Ann's kitchen here.

This beautiful 13th century farmhouse

which has got oak beams.

Probably the same oak that Drake used for his ships for the Armada.

And also Ann breeds the kind of pigs and makes the kinds of hams

that probably Drake himself would have eaten.

Ancient breeds, collector's items, the antique pig.

That's what we're here looking at today.

Ann, do you think that the vast plethora of piggy products

that you've got around the place really does prove the point

that a well butchered pig leaves nothing but the grunt, doesn't it?

I think you've proved that point.

We've even used the grunt today. THEY LAUGH

We have taken it a bit over the top in a way perhaps.

I enjoyed meeting them in the field. They're very friendly things.

Do you think they're sort of... They can't be pets but

they've got this lovely warm feeling about them, haven't they?

Oh, they have. They're terrific personality.

Some are more attractive than others

but in the main, they're absolutely super.

Why are you taking agricultural history back 100 years

when we've got all these splendid ways, they tell us,

of farming without getting muddy

or farming without getting wet or cold?

You're up to your neck in it all.

Well, we work from the ideal product backwards.

We thought, "Well, what ought to be in a sausage?"

Well, there ought to be proper meat in a sausage

and that's what we've done.

We've experimented, we've gone back to our recipes...

I'm going to tuck in, by the way.

Sorry to interrupt. Have a chunk, yes.

That ham was cooked with Devon cider and spices and orange peel

which is an ancient recipe...

..and we find that everybody loves it.

On all the Floyd food programmes people always write to us

and say, "It's all very well for you, having all this expensive food.

"We haven't really got the money to indulge ourselves,"

in the way that I appear to be doing.

But isn't it so that if you use real produce

which is a little bit more expensive,

you're not going to get the weight loss in cooking and stuff like that.

Take bacon, for example, the stuff you get often,

it doesn't fry, it boils.

It's been injected with so much water... Absolutely.

..that if you actually weighed the cooked product,

it's very expensive, isn't it? Yes, yes.

Anyway, I'm getting a bit bored with this TV bit, aren't you?

And we've been as good as gold.

We've been answering questions, asking questions,

explaining country life, we've told them about pigs,

we've told them about how crackling was invented.

Why don't we just ignore them now?

In fact, I tell you what...

Right on, yeah. Why not? ..the best way to cheer ourselves up

is have a drop of the proper Devon cider

and forget that they ever existed.

When does your husband come home? About three hours' time.

Come on, own up, this programme has got everything -

a rerun from Animal Farm...

A terrific performance by Napoleon there. Good on you, Nap.

..its wonderfully witty archive footage,

style, elegance and taste.

In fact, it's an everyday story of television folk.

HE LAUGHS

I reckon that's enough commentary, don't you?

PIG GRUNTS

# You can smoke a little eel if you really try. #

All this smoke has made me feel a bit "eel". Sorry about that.

Anyway, what we've done is we've begged our way, conned our way

into a kitchen which we couldn't afford to own,

certainly not even to rent from Mary Flinton. This wonderful place.

Mary, thanks very much for having us.

Let's start our little acquaintanceship

as we mean to carry on with a quick slurp of your wonderful wine.

Twoje zdrowie.

And thanks for having me here. You love all this kind of fish.

Have a good look at this fish, Richard, please.

Because I think these bucklings, for instance,

they're like golden bars.

They look as though they've been dredged from the bottom of the sea

from a sunken wreck. Shall we open them up? Why not?

Tell me all about this lovely fish.

And what are you going to do with it?

OK, that's enough fish now, Richard. Back to us and to my friend Mary.

What are you going to do?

I'm going to cut it up and put it on a platter

and hopefully concoct a little hors d'oeuvre before your other dish.

That's really, really nice. Do you want to get started on that?

All right, I'll start with this.

Now, this is this fabulous eel, isn't it? Yes.

And I'm going to cut it in pieces. All right. And skin it.

And have it ready.

Just skin one bit right away so that people can see how that's done.

OK? I'm going to take a larger knife because... Yeah.

There we go.

And pay attention to this, Richard.

You just peel the skin off, you see. Peel the skin.

No problem. There we are. And heave that away.

Great. I think she deserves... Have a drink, Mary.

Have one on the firm there.

I think I'll have one too. Not a bad idea.

Excuse me, I've got to roll my sleeves up

to do a bit of work, you see.

Right, a quick slurp for me.

Cheers to me. Cheers, Mary.

Now, a little story here.

A few weeks ago I was at some public exposition

and a fishmonger came up to me

and said, "Look, would you mind putting your programme on

"at the time of the year that match the way we catch the fish?

"Because it's very annoying when you're cooking something

"and people come to buy it the next day and it's out of season."

Well, it's going to be even worse this time

because this is the middle of winter, OK?

This is the middle of winter but when you see this cabbage,

it will probably be June or July or something like that

and you won't be able to buy them.

Bad look. So, remember it for next time around.

Anyway, we're doing cabbages today.

So, Richard, if you'd like to come round

and have a little look at what we've got here.

Some ground pork, minced pork.

Belly of pork that is, the cheapest possible cut.

A little crushed garlic.

Because it's winter, dried dill

but if we could have got fresh, we would have preferred it.

Dried apricots.

Tomato puree.

Parsley. And chopped onions.

Right, up and over into the thing here.

I'm going to make a nice little mess.

You can come down again as I chuck all these things into here.

A bit of onion like that.

A bit of parsley in.

I'll be mixing that with the other hand.

These lovely pieces of thing.

Ah, we're getting some assistance here. This is really helpful.

A bit of dill. A bit of garlic.

In we go.

And then nice gungy tomato puree.

And a little bit of chilli powder. Not too much of that.

And my assistant director is ripping me off,

at this very moment which he usually does,

a piece of tissue so I can clean my hands.

This will provoke a load of letters, "He's used his hands again!"

Never mind. Never mind. Right, that's that.

Tissue, please, director - assistant director.

Thank you very much. See how good they are to me, don't you?

They're excellent, aren't they? Right.

One of the little things I did earlier on

was I blanched this whole cabbage

so it's partly cooked and the heart is taken out.

So, all I now do is whack a few leaves down like this

and put in my first little layer of my mixture.

Fold the leaf over like that. OK.

And I put another little bit on like that.

I get another leaf out.

And I expect you're all fairly bored with that process

but you go on assembling the thing in that way.

Now, great chefs,

people like Auguste Escoffier, who for me is a sort of saint,

were not only brilliant but they were humble.

This simple recipe I'm making today I've ripped off from him.

And what would be really good, you know, if the BBC,

you know all those wonderfully intelligent programmes they have

like... Um.

CREW MEMBER: Omnibus, Arena, arts programmes.

Oh, yes. Yeah, I know. Yeah. Sorry.

All of those kinds... Actually, he's got the heart of a cabbage as well.

If they, instead of doing these weird flautists

and poets and things,

devoted, you know, 40 minutes to the life and the work

of a great man like that,

television will be all the better for it, wouldn't it?

Anyway, I'm going to do some cooking. I'm going to have a slurp.

And see you again in a moment. I'll carry on doing these.

Auguste Escoffier, held by some to be one of the greatest chefs,

was born in 1846 the son of a blacksmith.

He was best known in Britain via the Savoy

for making super puddings for the petulant singers.

Ever heard of Peach Melba? Get it?

With his friend Cesar Ritz,

he fed the monarchy and superstars of his day.

But like many geniuses, he died a poor man

and although the culinary pendulum has swung far from his style,

his spirit lives on in kitchens everywhere.

So I'm sure you feel pretty enriched and happy by that, don't you?

Mervyn, eat your heart out.

Anyway, I've finished the cabbage.

Just tie it up with this little piece of string now

so it doesn't fall apart

and pop it into a richly-made chicken or veal or beef stock.

I'm walking slowly cos I don't think the cameraman can keep up with me.

And in it goes for about 40 minutes.

The next time you see it and me,

I shall be sitting with my new-found friend Mary,

a bottle of wine, wonderful fish, wonderful cabbage,

having a fine time.

# Slurp, slurp, slurp, slurp. #

This is absolutely delicious, isn't it?

But the point about it is it's totally fresh.

I mean, I know it's smoked but it's fresh.

It's not out of horrible little packets. No, no, no.

Absolutely, genuinely. Are you going to give me some or...?

Yes. What are you going to have? Some eel? I'll have some eel, yes.

Right. This is the delight of the whole thing, I think.

The eel is absolutely beautiful. Absolutely. Great. Wonderful.

Thanks to Martin and his wonderful smokery.

A bit of...? Yes, that's the smoked mackerel. Yeah.

And that's nice and flavoursome, I have to say. It's quite different.

Let me help you. That is quite different.

And a little bit of the trout. The trout. Wonderful.

OK. This is really nice. Thank you.

I'll have a bit more eel because I'm very fond of that.

Why are you so fond of eel?

Because it has this wonderful damp texture and taste which is...

I don't know how you'd describe it. How would you...?

You tell me what you think of it.

I think it tastes like fishy truffles.

That's a good idea. It really does.

It's got a long-lasting flavour behind it which isn't overpowering

and it's not dry and heavy like a factory-produced smoked thing.

No. It's still...

It's still moist and very slightly oily.

It's wonderful. Isn't it good? It's very good. Very good indeed.

One of the things that's quite funny on these programmes

I am, at this moment, actually quite angry.

We've spent, for technical reasons, quite a long time

when we should have been really enjoying ourselves

sorting out a little problem.

So I just had a small row with the director.

Anyway, all that's better now

and we're going to have the other bit of our meal

which is this fabulous... I hope it's fabulous.

..stuffed cabbage. Wonderful.

Can you see it all right, Richard?

See how nicely layered it is?

I wonder if it's going to taste all right.

All I have done is pour a little bit of melted butter

over the chicken stock in which we cooked it.

And, by the way, for those of you who really want to know

how long these things took,

it took about 55 minutes to cook properly.

Is that enough for the moment? Yes, that's fine, thank you.

I'll cut myself a little piece.

Oh, dear. It doesn't matter if it crumbles up.

I think this is a lovely follow on

to the sort of luxurious part of the meal

which was those beautiful smoked fishes

and now this very simple and inexpensive thing.

Wonderful. It's great, isn't it? It smells rather good.

Let me have a little, quick taste. Let's try.

Oh, it's all right, isn't it?

It's very good indeed.

I'm quite thrilled with that.

I want to tell you something which you really frightened me about.

When I cooked this...

It's the first time I've ever cooked stuffed cabbage, you see,

and I wanted to do something really simple

because some of the programmes are extravagant things and some...

I like a nice balance, you see.

And I was happily making this, although I'd never made it before,

and you said, "Oh, you're going to be doing this little Polish number?"

And I thought, "Oh, my God."

How would you have made these? I was quite interested.

I would have done them as individual little parcels

but the effect would have been virtually the same.

But instead of making a big parcel, you make individual parcels.

And you like the idea of a tomato sauce with that perhaps? Yes.

And that is called golabki

which is a well-known, extremely good Polish dish.

And slow, simple, peasant cooking. Wonderful.

Doesn't need a lot of money, it just needs what? Patience?

Love. Love. Love. Love.

I'll drink to that. And I too. Cheers.

As always, fantastic work, Keith.

As ever, on Best Bites, we're looking back

at some of the best recipes from the Saturday Kitchen library.

Still to come on today's show -

the Spice Men, Tony Singh and Cyrus Todiwala go to battle

at the omelette challenge hobs but how did they both do?

You can find out in just a few minutes.

Ken Hom has a perfect pork and pineapple stir-fry

to share with us all.

He wok-fries pork fillet with garlic and pineapple

and finishes it all off with a sprinkling of chopped coriander.

And the former England goalkeeping star Peter Shilton

faces his food heaven or food hell.

Did he get his food heaven -

smoked haddock Welsh rarebit with tomato chutney?

Or does he get his food hell - slow-cooked butter mutton curry?

Find out at the end of the show.

Now time for the perfect inspiration for any home cook.

This next recipe is a lesson

in making a few everyday ingredients taste amazing.

And to show us how it's done, it's the wonderful Rachel Allen.

So on the menu for you we've got chicken? Yes, we have got chicken.

spatchcock chicken with fennel, mango salad with feta.

Maybe not on Richard's menu as well, so what do you reckon?

There's a lot less ingredients when Michael was cooking. I know.

You see, Michael, his cooking is just so beautiful.

This is actually just typical me. This is very, very simple.

Spatchcock chicken. You want me to get on and do this bit first.

Yes, would you mind peeling and...

Ooh, nice mango. Dicing. Peeling and dicing the mango.

I'm going to spatchcock the chicken and I've got some poultry shears,

but, actually, I'm not going to use these.

But of course you could. Sharp scissors, poultry shears.

I'm going to use a knife just so anyone can do it.

And I'm going to get rid of these little legs first.

Spatchcocking is basically just cutting through the backbone.

Chicken is breast-side up and then cut right down and lean very heavily

and this just flattens out the chicken so it cooks evenly,

it cooks quickly on a barbecue or even to roast in an oven. Yes.

I am cutting all the way here down the backbone there.

Really great for a barbecue. Once you've cut, you see, like that

then you can put it breast-side up again and just kind of crack it.

There. So flatten it down. Yeah, flatten it down.

And then slash the legs a couple times like this, and then you

see the legs, the thighs and

the drumsticks cook at exactly the same time,

in the same speed as the breasts.

I've got some cloves of garlic there.

I'm going to put the garlic on the roasting tray with the chicken,

spatchcocked like so. Get rid of this.