0:00:02 > 0:00:05Good morning. The next 90 minutes is jam-packed with mouthwatering
0:00:05 > 0:00:07recipe ideas that you won't want to miss. Don't go anywhere.
0:00:07 > 0:00:09This is Saturday Kitchen Best Bites.
0:00:30 > 0:00:31Welcome to the show.
0:00:31 > 0:00:35We have first class chefs serving magnificent food and
0:00:35 > 0:00:37a healthy portion of celebrity guests.
0:00:37 > 0:00:41Coming up on today's show, James Martin dishes up goat's cheese
0:00:41 > 0:00:43en croute for TV presenter Suzi Perry.
0:00:43 > 0:00:47Lawrence Keogh is here showcasing a lesser-known delicious flatfish.
0:00:47 > 0:00:51He pan fries megrim sole and serves with melted potted shrimp butter,
0:00:51 > 0:00:53sea kale and lemon flowers.
0:00:53 > 0:00:56Vivek Singh shows us he's not kidding around when it comes to cooking.
0:00:56 > 0:00:58He is making goat and sweetcorn curry,
0:00:58 > 0:01:00accompanied with a tasty chickpea bread.
0:01:00 > 0:01:04Taking on the formidable omelette challenge today are Glynn Purnell
0:01:04 > 0:01:08and Andrew Turner and something tells me Andrew's been practising.
0:01:08 > 0:01:10Then it is over to Michael Caines
0:01:10 > 0:01:12who is cooking up an Asian-inspired fish dish -
0:01:12 > 0:01:16fillets of grey mullet and lightly fried and seasoned with lime
0:01:16 > 0:01:19before being served up with stir-fry of mangetout,
0:01:19 > 0:01:22bean sprouts and shiitake mushrooms. And finally, comedian Rhod Gilbert
0:01:22 > 0:01:25faces hid his food heaven or food hell.
0:01:25 > 0:01:28Did he get his food heaven, butter chilli chicken with chips
0:01:28 > 0:01:32or his food hell, eels with asparagus, leek and fennel ragout?
0:01:32 > 0:01:35And you can find out what he got at the end of the show.
0:01:35 > 0:01:38But first it's over to the fantastic Ching-He Huang who somehow
0:01:38 > 0:01:41manages to knock up a banquet of Chinese cuisine in
0:01:41 > 0:01:43a very short space of time.
0:01:43 > 0:01:47Getting things under way is a brilliant recipe from this lady.
0:01:47 > 0:01:49Ching-He Huang. Great to have you on the show.
0:01:49 > 0:01:51SHE SPEAKS OWN LANGUAGE
0:01:51 > 0:01:52Yes, of course it is!
0:01:52 > 0:01:57- OK.- What are you going to be doing? - Ruth, I hope you like mussels.
0:01:57 > 0:02:00- Yes. - In their shells. It's OK.
0:02:00 > 0:02:03I have a nourishing seafood broth with all this beautiful seafood,
0:02:03 > 0:02:05squid, prawns, mussels.
0:02:05 > 0:02:10First, I'm going to get making the vegetarian spring rolls and I
0:02:10 > 0:02:14thought, James, if you could help drain the seaweed,
0:02:14 > 0:02:16I have wakame seaweed
0:02:16 > 0:02:19and some wood ear mushrooms, it is a fungus, actually,
0:02:19 > 0:02:23and it has been soaking in hot water
0:02:23 > 0:02:26and that needs a little draining. It has been soaking in cold water.
0:02:26 > 0:02:28- Drain both of these?- Yes, please.
0:02:28 > 0:02:31In Chinese cooking,
0:02:31 > 0:02:33seaweed is a homonym
0:02:33 > 0:02:36for prosperity.
0:02:36 > 0:02:38- For prosperity.- OK.- OK.
0:02:38 > 0:02:42And spring rolls is, we say in Chinese...
0:02:42 > 0:02:44SHE SPEAKS OWN LANGUAGE
0:02:44 > 0:02:46I can't say this, my mum's going to kill me!
0:02:46 > 0:02:48You can say it better than me! LAUGHTER
0:02:48 > 0:02:52I'm not going to sell it doing that!
0:02:52 > 0:02:54I am staying well away from that.
0:02:54 > 0:02:56It means I wish you tonnes and tonnes of gold.
0:02:56 > 0:02:58That is why I will show you how to make spring rolls.
0:02:58 > 0:03:00I have the filling mix done.
0:03:00 > 0:03:02I'm liking the idea that the bit I have to do for this buffet
0:03:02 > 0:03:06is everything else other than the bit you've got already prepared.
0:03:06 > 0:03:11Yeah! Exactly. I've got to make you work. You make me do the washing up!
0:03:11 > 0:03:14So, in this filling I have got all ready for stir-fry,
0:03:14 > 0:03:18fresh shiitake mushrooms with five spice, some water chestnut, bamboo
0:03:18 > 0:03:22shoots, seasoned with a little bit of rice wine and soy sauce.
0:03:22 > 0:03:26I hope Ken approves! And then that is mixed in with some shredded
0:03:26 > 0:03:30kale, carrot and spring onion and bean sprouts, so you have
0:03:30 > 0:03:33a hot mix and a cold mix. And you bring those together.
0:03:33 > 0:03:35And then you have this.
0:03:35 > 0:03:39What we do, I have some spring roll pastry and...
0:03:39 > 0:03:42- Which is also already done. - This is already done!
0:03:42 > 0:03:46- There's a theme throughout this dish!- But this is brilliant.
0:03:46 > 0:03:51A lot of the Cantonese chefs use it and it gets it nice and crispy.
0:03:51 > 0:03:54And it has coconut oil in it as well.
0:03:54 > 0:03:58You could eat it raw and make a raw spring roll which is really healthy.
0:03:58 > 0:04:02But we are going to fry for this recipe.
0:04:02 > 0:04:06We will put that there and make the diamond shape.
0:04:06 > 0:04:11And then leave a few centimetres from the bottom diamond
0:04:11 > 0:04:14and roll, roll, roll and as you come to the middle,
0:04:14 > 0:04:18bring the two ends together to make sure that is tucked in
0:04:18 > 0:04:21- and the trick is to seal it... - Where has the noodles gone?
0:04:21 > 0:04:23Yeah, I've got long-life noodles.
0:04:23 > 0:04:26I had better get those in as well.
0:04:26 > 0:04:30OK. God, I don't know why I misinterpreted the brief!
0:04:30 > 0:04:32I have long rice noodles here.
0:04:32 > 0:04:35- SHE SPEAKS MANDARIN - ..we call in Mandarin,
0:04:35 > 0:04:36- and in Japanese it's... - SHE SPEAKS JAPANESE
0:04:36 > 0:04:39And you buy these ready done and they are beautiful.
0:04:39 > 0:04:42Just three minutes in water, no need to salt.
0:04:44 > 0:04:48Back to the spring rolls, you have to crack an egg.
0:04:48 > 0:04:53So, it is really important to use
0:04:53 > 0:04:55a beaten egg to help seal it.
0:04:55 > 0:05:00- Make sure it all stays inside. - This is like filo pastry, dries out.
0:05:00 > 0:05:02Yeah, tries out quickly.
0:05:02 > 0:05:04You could use filo and bake it
0:05:04 > 0:05:07or pan fry these if you want more...
0:05:07 > 0:05:11if you are looking after your health.
0:05:11 > 0:05:14But we need to get it nice and golden for Chinese New Year.
0:05:14 > 0:05:16That is why we are frying it. That is the traditional way.
0:05:16 > 0:05:19- So, you don't seal them with water or anything?- No.
0:05:19 > 0:05:23Egg is better. Lightly beaten egg is much better.
0:05:23 > 0:05:27And so, the lovely Michaela, we made all of these before.
0:05:27 > 0:05:32We just put them into the fryer like that.
0:05:32 > 0:05:36- What do you want me to do with this lot?- Until they're nice and golden.
0:05:36 > 0:05:40- What do you want me to do with all this here?- If you could, please...
0:05:40 > 0:05:42I have red miso paste,
0:05:42 > 0:05:45if you put that and loosen it with rice vinegar.
0:05:45 > 0:05:48We have some mirin as well.
0:05:48 > 0:05:52If you could add a pinch of salt and soft brown sugar.
0:05:52 > 0:05:54This is the dressing for the salad.
0:05:54 > 0:05:56The dressing for the seaweed salad.
0:05:56 > 0:06:00So, in there we have British Granny Smith apples for
0:06:00 > 0:06:02a nice tartness,
0:06:02 > 0:06:05we have the Japanese seaweed and also Chinese...
0:06:05 > 0:06:10the wood ear fungus so it is crispy and textured and slippery
0:06:10 > 0:06:14and it means good wealth. Good wealth, good health.
0:06:14 > 0:06:17What is this in here?
0:06:17 > 0:06:22So, you know the sesame seeds that you ground until it is like
0:06:22 > 0:06:27a soft paste, a little bit of sugar, small pinch of salt, lovely.
0:06:27 > 0:06:33This dressing is going to go with the seaweed and everything else as well.
0:06:33 > 0:06:36Now, this year has all ready started off busy for you, a new book out as well.
0:06:36 > 0:06:42Yes, thank you. It is called Eat Clean: Wok Yourself To Health.
0:06:42 > 0:06:45It is because now I am married,
0:06:45 > 0:06:49I have to look after my health because my mum is like,
0:06:49 > 0:06:53"When is my grandchild?" There is a lot of pressure!
0:06:53 > 0:06:57So, it is all about kind of being more mindful.
0:06:57 > 0:07:02My recipes are never overly indulgent but it is cleaning
0:07:02 > 0:07:06up my own act, really. Making it more healthier.
0:07:06 > 0:07:11- I will look after those for you. - Thank you. So...
0:07:11 > 0:07:16I got confused, I was reading about you last night in the brief
0:07:16 > 0:07:18and I thought, I got it wrong, I couldn't understand.
0:07:18 > 0:07:22"Ching is an ambassador for WWF." I thought that was wrestling.
0:07:22 > 0:07:24LAUGHTER
0:07:24 > 0:07:27But then I read about it...
0:07:27 > 0:07:30I'm good at wrestling as well! I could take you on.
0:07:30 > 0:07:35- You are busy doing that. - That is for Earth Hour.
0:07:35 > 0:07:40That is coming up in March 28th and it is really wonderful.
0:07:40 > 0:07:44We switch our lights off for a day,
0:07:44 > 0:07:47we have a healthy meal and it is all good.
0:07:47 > 0:07:50Good for the environment.
0:07:50 > 0:07:53- That is all gone.- Thank you, Chef.
0:07:53 > 0:07:56Now in here, scrape that, boiling water.
0:07:56 > 0:08:00We whisk in some miso.
0:08:00 > 0:08:03- This is the broth. - This is the light broth.
0:08:03 > 0:08:09A miso is a fermented bean paste and its origins also we share the
0:08:09 > 0:08:12same origins for this because we have a...
0:08:12 > 0:08:16- SHE SPEAKS OWN LANGUAGE - ..in China, which is yellow bean paste.
0:08:16 > 0:08:20This is the Japanese version and it's very healthy.
0:08:20 > 0:08:23- You don't want to boil it. - You do not boil it.
0:08:23 > 0:08:27No, you want to keep all the goodness because it
0:08:27 > 0:08:30has natural enzymes in there. It is really good for your health.
0:08:30 > 0:08:34We pop shellfish in, the prawns, the mussels.
0:08:34 > 0:08:38- That is just water you put in there. - Yeah, it is very quick.
0:08:38 > 0:08:42And miso, you can make a marinade, you can cook with it,
0:08:42 > 0:08:44you can, you know,
0:08:44 > 0:08:47put it in a salad dressing where you keep it raw.
0:08:47 > 0:08:51- You have different types, though. - Yeah, red and white.
0:08:51 > 0:08:56And so the white is lighter, sweeter,
0:08:56 > 0:08:58has that lovely umami
0:08:58 > 0:09:01but the red is more intense.
0:09:01 > 0:09:04- OK.- Pop that in there.
0:09:04 > 0:09:08- Do you want coriander in here? - Yes, please, Chef.
0:09:08 > 0:09:10So, I grate in some ginger.
0:09:10 > 0:09:14Traditionally, miso soup has dashi which is fish stock.
0:09:14 > 0:09:18I'm not adding that in because we have lots of seafood in here
0:09:18 > 0:09:21so I am adding in grated ginger.
0:09:21 > 0:09:23These are not far off.
0:09:23 > 0:09:28I'm also going to add in a drop of Shaoxing rice wine in the soup.
0:09:28 > 0:09:31And also a little bit of low sodium light soy.
0:09:31 > 0:09:34Low sodium light soy?
0:09:34 > 0:09:38Yeah, it has less sodium in it so it is better for your heart.
0:09:38 > 0:09:41OK?
0:09:41 > 0:09:45- Bread and butter pudding, I've had it!- This is spa cuisine.
0:09:45 > 0:09:49But it fascinates me, all the little things you come up with
0:09:49 > 0:09:52because they are good luck as well.
0:09:52 > 0:09:54Yes, it means prosperity.
0:09:54 > 0:09:57So, everything is prosperity!
0:09:57 > 0:09:59We're obsessed with money, the Chinese.
0:09:59 > 0:10:02I shouldn't say that. No, and health.
0:10:02 > 0:10:04Right, now, you want me to do this sauce for this,
0:10:04 > 0:10:06cos this is quite an interesting thing,
0:10:06 > 0:10:08- normally with the spring rolls... - Yes.
0:10:08 > 0:10:11..how people would do it at home, bits and pieces like that,
0:10:11 > 0:10:14they would just kind of serve them and then serve them with this...
0:10:14 > 0:10:16Well, you can explain what this is. What's that?
0:10:16 > 0:10:20So, um, this is a Thai sweet chilli sauce.
0:10:20 > 0:10:22- That's what they would normally put it with.- Yeah, normally.
0:10:22 > 0:10:25- This is...- This is sriracha, yes. It's a Thai hot sauce.
0:10:25 > 0:10:26I love both of these,
0:10:26 > 0:10:29and I love combining the two, so you get a much spicier
0:10:29 > 0:10:31sort of sweet chilli sauce,
0:10:31 > 0:10:34so it's got that nice kick to it, that I love.
0:10:34 > 0:10:36- Thank you.- I'm going to put...
0:10:36 > 0:10:38- You mix half and half together, yeah?- Yeah.
0:10:38 > 0:10:40OK, I'm going to put half and half together,
0:10:40 > 0:10:42and we're ready for your...
0:10:42 > 0:10:45- soup.- Lovely.- So you mix half... - In Cardiff we say...
0:10:45 > 0:10:46- DRAWLING VOICE - ..half and half.
0:10:46 > 0:10:48- Half and half.- Half and half. - Half and half.
0:10:48 > 0:10:50That's without chips and rice...
0:10:50 > 0:10:51LAUGHTER
0:10:51 > 0:10:54That goes with that. And then of course you've got the salad.
0:10:54 > 0:10:57- Am I allowed to mix this by hand? - Yes. Yes, please do.
0:10:57 > 0:10:59- It's not bad luck or anything like that.- No.
0:10:59 > 0:11:01As long as your hands are clean.
0:11:01 > 0:11:03SHE LAUGHS Yeah.
0:11:03 > 0:11:05- Sesame seeds. That'll do. - Right, lovely.
0:11:05 > 0:11:07So the mussels are opening up.
0:11:07 > 0:11:11I mean, this is really quick and simple. Makes such an easy supper.
0:11:11 > 0:11:13- You could put fish in there, as well.- Right.
0:11:13 > 0:11:15Lovely, that looks beautiful. Thank you, Chef.
0:11:15 > 0:11:18That gets poured straight over the top. Nice and simple, as well.
0:11:18 > 0:11:20Yeah, really simple, really healthy.
0:11:20 > 0:11:22- So to flavour that...- Really clean.
0:11:22 > 0:11:25- ..that is the miso paste that's flavoured... - Yeah, it's the miso paste.
0:11:25 > 0:11:29Make sure you get one that's GM free, so it's super healthy,
0:11:29 > 0:11:31it's not modified or anything like that.
0:11:31 > 0:11:34So organic and also MSG free.
0:11:34 > 0:11:36- So quick and simple.- Yeah.
0:11:36 > 0:11:37So, I don't know, maybe some more veg,
0:11:37 > 0:11:39some more crunchy veg over the top.
0:11:39 > 0:11:42- Less is more, less is more, less is more.- Less is more.
0:11:42 > 0:11:44- SHE LAUGHS - OK!
0:11:44 > 0:11:46And you've got the long-life noodles in there.
0:11:46 > 0:11:49So we haven't mentioned what year it is this year. What year is it?
0:11:49 > 0:11:53- This is the year of the wooden sheep.- The wooden sheep?
0:11:53 > 0:11:55- Yeah, wooden sheep. Wood sheep.- Wood sheep?
0:11:55 > 0:11:58Or ram, or goat, cos... Bit of a confusion at the minute.
0:11:58 > 0:12:00LAUGHTER
0:12:00 > 0:12:01There you go.
0:12:01 > 0:12:05How can there be confusion between a wooden sheep, a ram and a goat?
0:12:05 > 0:12:09Because, because in Chinese we call sheep, ram and goat young,
0:12:09 > 0:12:13so the literal translation is... You guys, you know,
0:12:13 > 0:12:14you have a lot more kind of...
0:12:14 > 0:12:17You're more defined in your language, in that sense.
0:12:17 > 0:12:20- It's a wooden sheep. - It's a wooden sheep. - Give us the name of this dish.
0:12:20 > 0:12:23OK, so we've got vegetarian spring rolls, for prosperity,
0:12:23 > 0:12:27cos they look like bars of gold, we've got some seaweed
0:12:27 > 0:12:32for prosperity, cos it's a homonym for posterity, we've got miso soup,
0:12:32 > 0:12:35nourishing seafood miso soup, with longevity noodles.
0:12:35 > 0:12:37- All we need's a wooden sheep. - That's it.
0:12:41 > 0:12:44We got there. This is where we get to dive in to this.
0:12:44 > 0:12:47- So grab that soup.- OK.
0:12:47 > 0:12:48- There you go.- I just forgot.
0:12:48 > 0:12:51Yes, you haven't even got everything, really...
0:12:51 > 0:12:53- This is amazing. - No, no, fish for abundance.
0:12:53 > 0:12:56- You need your fish, Ken. - Oh, wow.
0:12:56 > 0:12:58- Dive in to that. - My husband would love that.
0:12:58 > 0:13:01He loves miso. He uses it quite a lot, you know...
0:13:01 > 0:13:04- Just try that, so much flavour out of that, as well.- Oh, yeah.
0:13:04 > 0:13:06You just need a little bit, it's quite high in salt,
0:13:06 > 0:13:08so you only need a little bit, goes a long way.
0:13:08 > 0:13:10I'm going to have a prawn, as well.
0:13:10 > 0:13:12And prawns rather than whitefish, you just...?
0:13:12 > 0:13:15- You could use whitefish as well, yeah. Absolutely.- That's lovely.
0:13:15 > 0:13:18You could pan-fry it and then flake it over the top if you want.
0:13:18 > 0:13:19- It's delicious.- It's good.- Mm.
0:13:24 > 0:13:27So, there you go, prosperity, nourishment and longevity,
0:13:27 > 0:13:30all served up in food form. Well done, Ching.
0:13:30 > 0:13:34Now, coming up, James cooks goat's cheese en croute for Suzi Perry,
0:13:34 > 0:13:36but first, it's over to Rick Stein,
0:13:36 > 0:13:39who is investigating fish farming in the Scottish Highlands.
0:13:40 > 0:13:4560 miles down the coast from Flamborough is Grimsby.
0:13:45 > 0:13:50In the 1950s, Grimsby was one of the largest fishing ports in the world.
0:13:50 > 0:13:54Thousands of tonnes of fish were landed here by its 300-strong
0:13:54 > 0:13:59trawler fleet, and the place was booming because, as they say,
0:13:59 > 0:14:03"One fisherman at sea is work for half a dozen people on land."
0:14:03 > 0:14:07Those are the people who provide the stores, the spares,
0:14:07 > 0:14:10make the nets, process the fish,
0:14:10 > 0:14:14transport it to markets and turn it into fish fingers.
0:14:14 > 0:14:18Since the Icelanders kicked everyone out of their fishing grounds,
0:14:18 > 0:14:21things have been in decline.
0:14:21 > 0:14:24The Icelanders, much as they got up the noses of the British
0:14:24 > 0:14:28during the cod wars of the late '60s, were indeed very far-sighted.
0:14:31 > 0:14:34You have to visit The Fishing Museum in Grimsby.
0:14:34 > 0:14:38It's full of a sweet sadness for busier times.
0:14:38 > 0:14:41WIND WHISTLES
0:14:41 > 0:14:44Except you wonder why anybody in their right minds would've
0:14:44 > 0:14:47wanted to work on an ice-cold slippery deck, with a force eight
0:14:47 > 0:14:52nipping at their ears, while they gut cod with unfeeling fingers.
0:14:54 > 0:14:58- RADIO PRESENTER:- 'This is the BBC Home Service from Manchester.
0:14:58 > 0:15:01'The upturned hull at the Grimsby trawler...'
0:15:01 > 0:15:04I thought the whole museum was art,
0:15:04 > 0:15:07and the last scene just moved me.
0:15:07 > 0:15:10'..19 men on board at the time of the tragedy.
0:15:10 > 0:15:13'They are now all assumed to have been lost at sea.'
0:15:15 > 0:15:18SEAGULLS CRY
0:15:18 > 0:15:20Well, we were due to be filming these Spanish and French
0:15:20 > 0:15:24trawlers over there in Loch Inver this morning,
0:15:24 > 0:15:27but last night in the bar of the hotel, the harbour master
0:15:27 > 0:15:30came over and asked us if we'd mind not filming,
0:15:30 > 0:15:33because a Scottish lad had been killed on a boat
0:15:33 > 0:15:35just out of Loch Inver.
0:15:35 > 0:15:37It was a steel-horser that just parted
0:15:37 > 0:15:39and just killed him instantly.
0:15:39 > 0:15:41And I was standing on a trawler
0:15:41 > 0:15:43about a month ago under one of these horsers,
0:15:43 > 0:15:47and just hearing it wine above my head and just feeling the tension
0:15:47 > 0:15:52of it and just thinking, "Well, if it parted, it would be instant."
0:15:52 > 0:15:55And it just makes you think, cos it's such a lovely day today,
0:15:55 > 0:15:58that tragedy like that can come just out of the blue in fishing.
0:16:01 > 0:16:04This Scottish pub is alive with voices from Spain,
0:16:04 > 0:16:06Portugal and France.
0:16:06 > 0:16:10They're waiting for the tide to take them way out into
0:16:10 > 0:16:13the Atlantic, to very deep water.
0:16:13 > 0:16:17They'll be at sea for ten days, fishing continuously,
0:16:17 > 0:16:21down into depths almost beyond the imagination.
0:16:21 > 0:16:24All the fish they catch will be sent to the continent.
0:16:26 > 0:16:29I sometimes wonder, after ten days at sea
0:16:29 > 0:16:33and then a long lorry drive, what condition the fish will be in
0:16:33 > 0:16:36when it eventually arrives at the market.
0:16:36 > 0:16:39I've been in fish for about 25 years,
0:16:39 > 0:16:42and I like to think if you ever put me on Mastermind I'd do OK.
0:16:42 > 0:16:44That is until today.
0:16:44 > 0:16:47I mean, I've seen fish today I never could've dreamt about.
0:16:47 > 0:16:51They're terrifying, some of them. I mean, look at something like this.
0:16:51 > 0:16:53That's called a rabbit fish. Why is it a rabbit fish?
0:16:53 > 0:16:55Maybe it's its big floppy ears,
0:16:55 > 0:16:58or its sort of rabbit-like mouth, I don't know.
0:16:58 > 0:17:01But it looks really weird, doesn't it? Look at this.
0:17:01 > 0:17:03This is an orange roughy.
0:17:03 > 0:17:06Now, one of these things about all these fish, which come from
0:17:06 > 0:17:09the deep, deep Atlantic, in the Rockall Trough,
0:17:09 > 0:17:11is they take ages to grow.
0:17:11 > 0:17:14That is 80 years old. 80 years old.
0:17:14 > 0:17:18And what worries people is how long they'll last for.
0:17:18 > 0:17:21What worries me is who the hell would want to eat them.
0:17:21 > 0:17:23Look at this one over here!
0:17:25 > 0:17:27Now, that ain't made out of rubber.
0:17:27 > 0:17:32It's a type of shark called a siki, or a Portuguese dogfish.
0:17:32 > 0:17:35I've been trying to find out who eats this sort of fish.
0:17:35 > 0:17:38I don't know if I ever saw a John Dory for the first time,
0:17:38 > 0:17:41I still think I'd want to eat it, cos I think it's very pretty.
0:17:41 > 0:17:44But some of this fish, well, it just don't look pretty to me at all.
0:17:44 > 0:17:47I mean, look at this over here.
0:17:47 > 0:17:49I mean, honestly, would you want to eat that?
0:17:49 > 0:17:53I mean, compare that with something like a bass, or a salmon.
0:17:56 > 0:17:59I'm sorry if I sound unenthusiastic about these fish,
0:17:59 > 0:18:03but it really worries me that we don't know enough about them.
0:18:03 > 0:18:05All we know is that they come from the abyss -
0:18:05 > 0:18:08and most of them are as old as your grandmother.
0:18:08 > 0:18:09But they're cheap,
0:18:09 > 0:18:13and this lot is destined for school dinners in France.
0:18:13 > 0:18:17I watched these guys load up before they caught the tide.
0:18:17 > 0:18:20I always used to think when I saw fishing boats going out,
0:18:20 > 0:18:22how exciting and romantic,
0:18:22 > 0:18:24when they were going after silver darlings,
0:18:24 > 0:18:28or chunky white-fleshed turbot, or red-spotted plaice.
0:18:30 > 0:18:33This time I felt how much they were going out and scooping up
0:18:33 > 0:18:35just another commodity.
0:18:38 > 0:18:41I felt a lot happier in Peterhead.
0:18:41 > 0:18:43It's a tremendous fish market.
0:18:43 > 0:18:45One of the biggest in the country.
0:18:48 > 0:18:52Superb cod and haddock, all in lovely condition.
0:18:53 > 0:18:56But I was looking for a fish which is a real favourite.
0:18:56 > 0:18:59Unfortunately, it's getting scarcer
0:18:59 > 0:19:03and trawlers have to go way off northern Scotland to find them.
0:19:03 > 0:19:07And one of the great things about this market is species that
0:19:07 > 0:19:10I don't get a lot of down in Cornwall, particularly this one,
0:19:10 > 0:19:15which is one of my favourite fish, halibut. It's so good.
0:19:15 > 0:19:19And, actually, this comes from way north, in the Norwegian sector.
0:19:19 > 0:19:22I don't know whether they're catching so much around here
0:19:22 > 0:19:24any more. But what would I do with halibut?
0:19:24 > 0:19:27Well, one thing you have to watch with halibut is it can get
0:19:27 > 0:19:30a bit dry if it's sort of a bit overcooked.
0:19:30 > 0:19:34So I tend to favour thin slivers of halibut,
0:19:34 > 0:19:36just cooked very, very quickly.
0:19:36 > 0:19:40And I'm thinking of doing this in a little bit of olive oil
0:19:40 > 0:19:42and cooking it very, very gently.
0:19:42 > 0:19:44But as I said, I love this fish.
0:19:44 > 0:19:48It's such a pleasure to see so much of it.
0:19:50 > 0:19:51So I take a shallow pan,
0:19:51 > 0:19:54I put it on the heat and I add some olive oil.
0:19:54 > 0:19:56I put the fillets of halibut into the pan
0:19:56 > 0:19:59and then I'll barely cover the pan with the oil.
0:19:59 > 0:20:03I'm trying to be as mean as possible with the oil
0:20:03 > 0:20:04because it's very expensive,
0:20:04 > 0:20:07but I don't want to avoid covering the halibut.
0:20:07 > 0:20:10Now then, just look at those fillets of halibut.
0:20:10 > 0:20:14It's a big fish and it's steaky, it looks like a big rump steak,
0:20:14 > 0:20:16but, of course, much more delicate.
0:20:16 > 0:20:20I put it on the heat and I bring the heat up very gently.
0:20:20 > 0:20:24Now, all the time I'm testing the temperature with my little finger.
0:20:24 > 0:20:28It's a great thermometer and when the oil gets too hot
0:20:28 > 0:20:32for my little finger, but only just too hot, I know it's right.
0:20:32 > 0:20:35When it's beginning to get there, I just move the fish around
0:20:35 > 0:20:38a little bit, just to redistribute the heat in the oil.
0:20:38 > 0:20:40Test it again,
0:20:40 > 0:20:43and when it's just getting a little bit uncomfortably hot,
0:20:43 > 0:20:44I pull the pan off the heat,
0:20:44 > 0:20:47and that's it, I leave it for five minutes.
0:20:47 > 0:20:50You may not think it'll cook in the middle by then,
0:20:50 > 0:20:52but believe me, it will.
0:20:52 > 0:20:55Now, during that five minutes, I prepare the base of my dish,
0:20:55 > 0:20:58which is just some thinly-sliced cucumber.
0:20:58 > 0:21:02Now, get a sort of wok type of pan, get that really hot
0:21:02 > 0:21:05and add some olive oil, a couple of tablespoons.
0:21:05 > 0:21:09Get that hot, throw in the thinly sliced cucumber,
0:21:09 > 0:21:13and then a really big pinch of freshly chopped dill right in there.
0:21:13 > 0:21:17Stir-fry, turn it over with a big spoon.
0:21:17 > 0:21:22Now a fillip, a sort of slug, of good wine vinegar, not too much,
0:21:22 > 0:21:27probably about a tablespoon. In that goes and a tiny bit of salt.
0:21:27 > 0:21:30Turn that over very quickly, take off the heat
0:21:30 > 0:21:32and now to assemble the dish.
0:21:32 > 0:21:36I put the cucumber on the warm dish, I lift the fish
0:21:36 > 0:21:40out of the olive oil and put it on top of the cucumber on the plate.
0:21:40 > 0:21:42I'm going to make a bit of sauce with what's
0:21:42 > 0:21:47left in the bottom of the pan, so I'll pour the olive oil off the pan,
0:21:47 > 0:21:50but leave a little residue in the bottom
0:21:50 > 0:21:53where the juices from poaching the fish have collected
0:21:53 > 0:21:57and you can use that olive oil for frying chips, it's brilliant.
0:21:57 > 0:22:01Chips made in olive oil are fantastic, so don't throw it away,
0:22:01 > 0:22:05but I just spoon that liquid in the bottom of the pan around my plate
0:22:05 > 0:22:07to make a little sauce
0:22:07 > 0:22:10and sprinkle some sea salt around there,
0:22:10 > 0:22:14then just a sprig of dill on the plate, and that's it,
0:22:14 > 0:22:17but when you part the flakes of halibut
0:22:17 > 0:22:19and you see how moist and fresh it is,
0:22:19 > 0:22:22you'll see the point of the whole dish.
0:22:25 > 0:22:29It's clear that fish farming has a big future.
0:22:29 > 0:22:30Even the World Bank admits that,
0:22:30 > 0:22:34and I'm pleased that attempts are being made to farm
0:22:34 > 0:22:38one of my favourite fish, the turbot, in Tayinloan in Argyll.
0:22:38 > 0:22:41Seeing a turbot at close quarters,
0:22:41 > 0:22:43I was quite surprised how boring they are.
0:22:43 > 0:22:46They sit at the bottom and do nothing.
0:22:46 > 0:22:49In fact, they need a few cod swimming around
0:22:49 > 0:22:51to stimulate their appetites.
0:22:51 > 0:22:53But, that being said, it's a great idea
0:22:53 > 0:22:57because they are naturally non-movers, unlike salmon,
0:22:57 > 0:23:00and it seems OK to keep them in pens.
0:23:04 > 0:23:08I have a friend who goes apoplectic at the mention of salmon farms.
0:23:08 > 0:23:11He says it's like putting a swallow in a cage.
0:23:11 > 0:23:13The salmon is, after all, a migratory animal
0:23:13 > 0:23:16and needs plenty of room.
0:23:16 > 0:23:18But there's no getting away from it -
0:23:18 > 0:23:22freshly poached salmon was once a dish only for the rich man's table
0:23:22 > 0:23:25but now it's one of the cheapest good-quality fish
0:23:25 > 0:23:27on the fishmonger's slab.
0:23:28 > 0:23:32Lessons, I know, are being learnt in this business.
0:23:32 > 0:23:35The worst mistake was to overcrowd the salmon in pens
0:23:35 > 0:23:37and douse them in chemicals
0:23:37 > 0:23:39which kept them free of lice and disease
0:23:39 > 0:23:41but they were fat and flabby
0:23:41 > 0:23:45and it did a great deal of damage to the wild stock.
0:23:46 > 0:23:49But here at Loch Duart in the Highlands,
0:23:49 > 0:23:52Andrew Bing explained what they are doing differently.
0:23:52 > 0:23:57Well, we believe we have an entirely sustainable form of agriculture.
0:23:57 > 0:24:01And everything we do works to minimise
0:24:01 > 0:24:03any effect on the environment
0:24:03 > 0:24:07and we do everything we can to promote the welfare of the fish.
0:24:07 > 0:24:10Everybody talks about sea lice, fish being eaten away by lice
0:24:10 > 0:24:14caused by the concentration of fish. How do you deal with them?
0:24:14 > 0:24:18As you've seen, we've got populations of fish here
0:24:18 > 0:24:20with no sea lice on them at all.
0:24:20 > 0:24:23We've got extensive husbandry practices here,
0:24:23 > 0:24:27low stocking densities and guys who know how to look after the fish.
0:24:27 > 0:24:32And these are fit and healthy fish and hardly any sea lice here at all.
0:24:35 > 0:24:38I must say, this is the closest to a wild salmon I've ever seen
0:24:38 > 0:24:43a farm salmon, it's got a sleek torpedo shape, good fins on it
0:24:43 > 0:24:48but above all it feels firm and not flabby like a lot of farmed salmon.
0:24:48 > 0:24:51This is a very old English recipe -
0:24:51 > 0:24:54salmon en croute with currants and ginger.
0:24:54 > 0:24:58But first the stuffing. It's chopped ginger and syrup, butter,
0:24:58 > 0:25:00currants, mace, salt and pepper.
0:25:00 > 0:25:05It's quite sweet, but that befits its old English nature.
0:25:05 > 0:25:09So you mix all those ingredients together to make the stuffing.
0:25:09 > 0:25:13Now you take the salmon, season it with salt and pepper.
0:25:13 > 0:25:16It's in two pieces and best to have a nice loin of salmon,
0:25:16 > 0:25:18so it's really thick.
0:25:18 > 0:25:21Spread the butter over the top of one half of the loin,
0:25:21 > 0:25:26spread it evenly right over there and then lay the other part on top.
0:25:26 > 0:25:30Now take some puff pastry, a layer underneath
0:25:30 > 0:25:32and then another layer over the top,
0:25:32 > 0:25:35having just egg-washed the bottom layer
0:25:35 > 0:25:37so they'll stick together nicely.
0:25:37 > 0:25:40Salmon en croute used to be a great favourite in the restaurant.
0:25:40 > 0:25:42We stopped doing it.
0:25:42 > 0:25:44This one comes from George Perry Smith
0:25:44 > 0:25:47who used to have The Hole In The Wall in Bath.
0:25:47 > 0:25:49He taught me how to do it.
0:25:49 > 0:25:53So, you use the tines of a fork to make a pattern all the way round
0:25:53 > 0:25:56and then a spoon to make some nice fish scales -
0:25:56 > 0:25:58nothing too complicated -
0:25:58 > 0:26:01but when that bakes and puffs up, it will look great.
0:26:01 > 0:26:04Then you brush everything with egg wash to give it a nice bronze,
0:26:04 > 0:26:10slightly shiny colour and bake it in the oven for about 30, 35 minutes.
0:26:10 > 0:26:12Out it comes. Doesn't that look good?
0:26:12 > 0:26:17Just slice off the outer layer of puff, then a good slice.
0:26:17 > 0:26:19D'you know, I think this is fantastic.
0:26:19 > 0:26:22I don't know why we ever took it off the restaurant menu!
0:26:23 > 0:26:25Just reminds me of George Perry Smith.
0:26:25 > 0:26:29He taught me so much, a classic English Chef.
0:26:29 > 0:26:31And it's a classic British dish.
0:26:31 > 0:26:33I think it goes back as far as Henry VIII.
0:26:49 > 0:26:51The end of my journey.
0:26:51 > 0:26:54In one way, I've been really cheered by the variety and freshness
0:26:54 > 0:26:58of fish caught every day from around our shores.
0:26:58 > 0:27:00I think we're very lucky here.
0:27:00 > 0:27:04But I really can see species of fish disappearing from my
0:27:04 > 0:27:07restaurant menu even in my lifetime.
0:27:08 > 0:27:11We can't let this happen. If we love something enough,
0:27:11 > 0:27:14surely we can find a better way to look after it.
0:27:22 > 0:27:25How delicious does that look? Now, I love salmon en croute
0:27:25 > 0:27:27and I'd definitely put it back on the menu, if I was you, Rick.
0:27:27 > 0:27:30Cheese is another thing that's great cooked en croute,
0:27:30 > 0:27:31a good brie works really well
0:27:31 > 0:27:34but now I'll show you a simple en croute recipe
0:27:34 > 0:27:37using an unusual English goat's cheese from my neck of the woods,
0:27:37 > 0:27:39Yorkshire, which we've got in here.
0:27:39 > 0:27:43Swaledale goat's cheese made by a great lady called Mandy Reed.
0:27:43 > 0:27:45This is from Richmond, Richmond in Yorkshire,
0:27:45 > 0:27:48not Richmond in Surrey, but it's a great goat's cheese.
0:27:48 > 0:27:52A crumbly texture of cheesy, like a cow's milk cheese,
0:27:52 > 0:27:54but it's really, really delicious
0:27:54 > 0:27:56and those people who don't like goat's cheese
0:27:56 > 0:27:58cos they're put off by the smell and strength,
0:27:58 > 0:28:00that's a good one to look for,
0:28:00 > 0:28:03and also Perroche made by a company called Neal's Yard. Really good.
0:28:03 > 0:28:07But what I'm going to do first of all is make a nice little pithivier,
0:28:07 > 0:28:12a traditional French-style dessert, generally...or normally.
0:28:12 > 0:28:15Normally done with apples and pastry cream
0:28:15 > 0:28:18but this one, I'll do a savoury one which has spinach.
0:28:18 > 0:28:21In there, I'll put some spinach in here.
0:28:21 > 0:28:26Bit of butter. Wilt this spinach down with some salt,
0:28:26 > 0:28:29a nice bit of salt, a bit of pepper.
0:28:29 > 0:28:31Wilt that down nicely.
0:28:31 > 0:28:33We'll get a little fork there.
0:28:33 > 0:28:38Bring this so it colours very quickly
0:28:38 > 0:28:40but we don't want to overcook it
0:28:40 > 0:28:43cos this is going to be in the pastry so it will be cooked again.
0:28:43 > 0:28:45I'll put that into a bowl.
0:28:45 > 0:28:48That will quite happily cook nicely.
0:28:48 > 0:28:52Next, turn to our little cheese before I talk about our pastry.
0:28:52 > 0:28:56I've used the smaller cheese, you can get this in a wax rind,
0:28:56 > 0:29:00take the wax rind off and it's a perfect portion or two portions
0:29:00 > 0:29:02if you're cooking dinner, Suzi!
0:29:02 > 0:29:05- If you bother to turn up on time! - Two portions.
0:29:05 > 0:29:07We've got some pancetta here.
0:29:07 > 0:29:09You don't have to use pancetta,
0:29:09 > 0:29:12you don't have to use pancetta or bacon for this
0:29:12 > 0:29:16but it adds to the flavour nicely and works well.
0:29:16 > 0:29:18A bit of saltiness to it
0:29:18 > 0:29:24and we wrap this just carefully just over the pancetta like that.
0:29:24 > 0:29:29Fold that over and quickly I will pan-fry it to seal it in a dry pan,
0:29:29 > 0:29:32like that, just a tiny bit of black pepper,
0:29:32 > 0:29:36not too much salt because the bacon is quite salty.
0:29:36 > 0:29:38Pan-fry that a touch.
0:29:38 > 0:29:41While that's pan-frying, talk about you, Mrs Perry.
0:29:41 > 0:29:44Right. Mrs Perry? That's my mum!
0:29:44 > 0:29:46So, you've gone almost full circle in your career
0:29:46 > 0:29:50because you started MotoGP which you are known for now
0:29:50 > 0:29:55- and a great show at the moment... Channel- 5... The Gadget Show.
0:29:55 > 0:29:58- 7:15, is it?- On Monday night.
0:29:58 > 0:30:01- And on Saturday after your show, actually.- Exactly.
0:30:01 > 0:30:04- But you've almost gone full circle with the MotoGP.- Yeah.
0:30:04 > 0:30:06How did your love of bikes start?
0:30:06 > 0:30:10Well, I think really I got fed up watching Formula One.
0:30:10 > 0:30:13It became very processional after Nigel Mansell left
0:30:13 > 0:30:18and my friends at the time were very into bikes and they rode bikes
0:30:18 > 0:30:21so I took my test and loved watching the bike-racing,
0:30:21 > 0:30:25found it so exhilarating and exciting, proper road racing,
0:30:25 > 0:30:29proper true racing, and I got really passionate about it
0:30:29 > 0:30:32and called the producer up at Sky Sports
0:30:32 > 0:30:35and asked why there wasn't more lifestyle stuff done on the bikes
0:30:35 > 0:30:37and why didn't we know any of the riders and he offered me
0:30:37 > 0:30:41a job as a reporter and that was ten years ago, so I started on Sky.
0:30:41 > 0:30:44Almost gone full circle now. The MotoGP starts this weekend.
0:30:44 > 0:30:46It starts next weekend in Qatar.
0:30:46 > 0:30:50Go to Qatar on Wednesday and start on Saturday, race one
0:30:50 > 0:30:54- and then 18 rounds. - Where is Qatar?- It's near Dubai.
0:30:54 > 0:30:57So, we're having a bike race in the middle of a desert.
0:30:57 > 0:31:01- And you have 18 different locations? - Yes.- Fabulous.
0:31:01 > 0:31:04This goat's cheese here, the spinach on here,
0:31:04 > 0:31:06the goat's cheese wrapped in pancetta which looks lovely.
0:31:06 > 0:31:09We take another piece of the pastry over the top
0:31:09 > 0:31:13and press this down so it nicely seals it.
0:31:13 > 0:31:17Now, what pithivier is would be this bit of pastry cream
0:31:17 > 0:31:19and the shape is important.
0:31:19 > 0:31:23What we do with this is we cut the pastry.
0:31:23 > 0:31:25It almost looks like a little flower,
0:31:25 > 0:31:27so the idea is, you cut around...
0:31:27 > 0:31:32It's quite an old-fashioned dish, this, pithivier.
0:31:32 > 0:31:36But I love it. Do you still have it on the menu?
0:31:36 > 0:31:38We do from time to time for lunch.
0:31:38 > 0:31:42We do game pithiviers and different things for lunch menu. Very popular.
0:31:42 > 0:31:43Really popular.
0:31:43 > 0:31:47The great thing about it is it's almost like fancy pasty.
0:31:47 > 0:31:50The French will go nuts about it!
0:31:50 > 0:31:54They will! It's literally keeping all that nice flavour
0:31:54 > 0:31:56all in a pastry case, really.
0:31:56 > 0:32:00And we make these little lines with the back of a knife over the top.
0:32:00 > 0:32:05You make these lines over the top so it looks nice when it's cooked.
0:32:05 > 0:32:08Egg wash over the top, a whole egg yolk is best.
0:32:08 > 0:32:11Throw it in the oven and then I've got one in here
0:32:11 > 0:32:14which we need to cool down a touch.
0:32:14 > 0:32:18This needs to go in 400 degrees Fahrenheit, 200 centigrade.
0:32:18 > 0:32:21There we go. Quite a hot oven.
0:32:21 > 0:32:24You want the puff pastry to cook right the way through.
0:32:24 > 0:32:27I'll leave that to cool down. In here, I'll do my garnish.
0:32:27 > 0:32:32Love this! Yorkshire folk love chutney as well as a roast dinner
0:32:32 > 0:32:37which you did cook for me, and you've already said I was late.
0:32:37 > 0:32:38But it was traffic.
0:32:38 > 0:32:42- It was not traffic!- You do make good roast potatoes.- Thank you.
0:32:42 > 0:32:48So, start off with a little chutney. When you're making chutney...
0:32:48 > 0:32:51People often think it takes for ever, I'll never make my own.
0:32:51 > 0:32:55This is so, so simple. Throw the sugar in, nice hot pan.
0:32:55 > 0:32:58This is a quick way of doing it. Sugar goes in straightaway.
0:32:58 > 0:33:01Sugar in straightaway. Caramelise that nice and quickly.
0:33:01 > 0:33:03While that's cooking...
0:33:03 > 0:33:05- Have you got oil in there already? - No oil.
0:33:05 > 0:33:10It's just from the juices from the goat's cheese, that's all.
0:33:10 > 0:33:13You don't need any oil in there whatsoever. A touch of vinegar
0:33:13 > 0:33:15into there. A bit of oil.
0:33:15 > 0:33:18This is for our nice salad that's going with it.
0:33:18 > 0:33:22The idea is, you caramelise it. Normal chutneys take for ever.
0:33:22 > 0:33:25People throw the stuff in the pan and it ends up stewing.
0:33:25 > 0:33:28It doesn't look that great when it comes out.
0:33:28 > 0:33:30You cook it for quite a long time, about 30-40 minutes.
0:33:30 > 0:33:33This way of making chutney, 10-15 minutes.
0:33:33 > 0:33:35You can see the sugar starting to caramelise.
0:33:35 > 0:33:38We throw in the rest of the ingredients - the shallots,
0:33:38 > 0:33:42the ginger, the spice, a bit of cinnamon, chilli powder
0:33:42 > 0:33:44if you want, or fresh chillies.
0:33:44 > 0:33:46Apples.
0:33:46 > 0:33:48Not cooking apples,
0:33:48 > 0:33:51eating apples, because we'll cook it quite quickly.
0:33:51 > 0:33:53You can throw tomatoes if you want,
0:33:53 > 0:33:56but I'll put in some sultanas.
0:33:56 > 0:33:59And then our other spice comes from vinegar.
0:33:59 > 0:34:02Throw the whole lot in, mix it all together.
0:34:02 > 0:34:05The caramel has caramelised, which is nicely.
0:34:05 > 0:34:08Cook that for ten minutes and we end up with this.
0:34:08 > 0:34:12- You see that lovely colour you get? - Looks great.- Look at that.
0:34:12 > 0:34:16And it's totally different when you make it yourself
0:34:16 > 0:34:21to the stuff you buy in jars because it's much richer, sugary, delicious.
0:34:21 > 0:34:24All I do now is take our pithivier.
0:34:24 > 0:34:25Bring that over.
0:34:27 > 0:34:29Chop a wedge out of it.
0:34:29 > 0:34:31Cut that through.
0:34:31 > 0:34:36You see you get that lovely cheese inside there.
0:34:36 > 0:34:38- Dive into that and tell me - what you think. Fantastic, thank you.
0:34:38 > 0:34:40I'll switch everything off here.
0:34:40 > 0:34:42But this cheese, quite unusual,
0:34:42 > 0:34:45but made by a lovely lady called Mandy Reed.
0:34:45 > 0:34:47I would like to thank her, actually.
0:34:47 > 0:34:51She has sent this down on a bike this morning.
0:34:51 > 0:34:54So, I do apologise to the courier whose rucksack will stink!
0:34:54 > 0:34:57I could have brought that down for her.
0:34:57 > 0:34:58Tell me what you think.
0:34:58 > 0:35:02Cheese and chutney, served hot - great combination.
0:35:02 > 0:35:05- Mm!- Delicious. There you go.
0:35:09 > 0:35:12Great tip for making a quick chutney there.
0:35:12 > 0:35:13Hope you were taking notes.
0:35:13 > 0:35:17Now, today, we're taking a look back at some of the most delicious dishes
0:35:17 > 0:35:19from the Saturday Kitchen store cupboard.
0:35:19 > 0:35:22And there's a full menu of mouthwatering food to be served.
0:35:22 > 0:35:24Up next, Laurence Keogh, who,
0:35:24 > 0:35:26although cooking up a tasty fish dish,
0:35:26 > 0:35:30seems to spend most of his time making a very pretty lemon flower.
0:35:31 > 0:35:35- It's a brilliant Mr Lawrence Keogh. - Hello, mate.
0:35:35 > 0:35:39Yes, we're shaking hands because in rehearsal...
0:35:39 > 0:35:42- you cut your finger.- Quite badly. - There you go.
0:35:42 > 0:35:44And you just burst out laughing.
0:35:44 > 0:35:47I've got megrim, with sea kale and melted potted shrimp butter.
0:35:47 > 0:35:49But first, I've got to skin this fish.
0:35:49 > 0:35:51Like I said, megrim,
0:35:51 > 0:35:53they're calling it the new Cornish sole,
0:35:53 > 0:35:55trying to give it a better name.
0:35:55 > 0:35:57Tell us about megrim, is it native to these shores?
0:35:57 > 0:35:59Yes, native to these shores. It's a lovely fish.
0:35:59 > 0:36:03- I think it's also called whiff. But it's...- Whiff?
0:36:03 > 0:36:05Whiff, yeah, not whiffy, whiff.
0:36:05 > 0:36:08I think, megrim, we ought to stick with that, really.
0:36:08 > 0:36:10Yeah, but it wasn't very popular, the name megrim,
0:36:10 > 0:36:12- so they were trying to... - So they called it a whiff?
0:36:12 > 0:36:18- It's another name.- It's probably the reason why it's not selling!
0:36:18 > 0:36:21But a lot of it goes to Spain and they call it gallo.
0:36:21 > 0:36:23They cook it with olive oil and garlic and things like that.
0:36:23 > 0:36:26We're going to skin the dark side, it's a bit fiddly,
0:36:26 > 0:36:28but if you just work it away from the tail,
0:36:28 > 0:36:32once you get it going, a dry cloth, and you take the dark skin off.
0:36:32 > 0:36:34- Right.- I won't get the eyes looking at you.
0:36:34 > 0:36:37You can do that with plaice, sole, that kind of stuff.
0:36:37 > 0:36:40Cos it's not the easiest thing to try and find, is it?
0:36:40 > 0:36:42Like you say, the Spanish grab it all.
0:36:42 > 0:36:45But it's not very expensive at all.
0:36:45 > 0:36:48You're looking at a fish like this,
0:36:48 > 0:36:51well, if you compare London prices to the rest of the UK,
0:36:51 > 0:36:54but you're looking at about £6 a kilo,
0:36:54 > 0:36:56where lemon sole and things like that will be over £9 a kilo.
0:36:56 > 0:36:59- Right.- So it's a good fish. - Good value.
0:36:59 > 0:37:02And it's very meaty, actually. It's got quite a nice texture to it.
0:37:02 > 0:37:04Just give it a nice haircut.
0:37:04 > 0:37:07Use a pair of sharp scissors, see how easy that was.
0:37:07 > 0:37:10There we go. OK. There's the roe, just pull the roe out.
0:37:10 > 0:37:13Would you use the roe? A lot of people use roe for stuff.
0:37:13 > 0:37:14I like herring roes,
0:37:14 > 0:37:16we do a lot of it at the restaurant on toast
0:37:16 > 0:37:18with butter and things like that.
0:37:18 > 0:37:21There we go. That's ready. Nice bit of flour on there, Chef.
0:37:21 > 0:37:24I'll get some vegetable oil in the pan.
0:37:24 > 0:37:28A nice hot pan. Turn the gas up on that, get it absolutely smoking hot.
0:37:28 > 0:37:31So, like plaice and sole and stuff like that,
0:37:31 > 0:37:34- there's a bone running through the centre.- I'll just cut that off.
0:37:34 > 0:37:37It's a nice flat fish to use.
0:37:37 > 0:37:38Do you want a bigger knife?
0:37:38 > 0:37:40I'll use the scissors, Chef, I'll use your technique,
0:37:40 > 0:37:42Like you said earlier. Lots of seasoning in the flour.
0:37:42 > 0:37:46We've banned you from using large knives after this morning.
0:37:46 > 0:37:47Moving on!
0:37:47 > 0:37:49Got the little toy one.
0:37:49 > 0:37:51Don't eat the dauphinoise, it's got a bit of my finger in it.
0:37:51 > 0:37:54But if you wanted to use those, would you poach those or fry them?
0:37:54 > 0:37:58I'd fry them, flour them in a bit of butter, yes, very nice.
0:37:58 > 0:37:59Very hot oil.
0:37:59 > 0:38:03When you cook a sole, white skin down first, in it goes to the pan.
0:38:03 > 0:38:07Where people go wrong is they shake the pan. Don't shake the pan.
0:38:07 > 0:38:08Nice, hot, nonstick pan.
0:38:08 > 0:38:12- Yeah, nice nonstick pan.- OK. - And don't shake it, get it red hot.
0:38:12 > 0:38:14Is there any reason why we don't shake it?
0:38:14 > 0:38:19Well, it'll start sticking then, that's when you get the problems.
0:38:19 > 0:38:21Red-hot oil, leave it in there, OK?
0:38:21 > 0:38:23- And that's just plain veg oil? - Plain vegetable oil.
0:38:23 > 0:38:27- OK, tell us about this stuff, then. - Sea kale is in season now.
0:38:27 > 0:38:30It's very expensive, about £30-£35 a kilo.
0:38:30 > 0:38:34So you've gone cheap with the fish, then just blown the budget on...
0:38:34 > 0:38:37Well, yeah. We're going to do a potted shrimp butter.
0:38:37 > 0:38:42- Why is this so expensive? It basically looks like celery.- Yeah.
0:38:43 > 0:38:47It's only around for a few weeks and you can do different things
0:38:47 > 0:38:51with it, like poached eggs and olive oil and Parmesan,
0:38:51 > 0:38:53or just put it into a butter sauce with some fish.
0:38:53 > 0:38:55- Do you use this, Clare? - No, I don't, too expensive.
0:38:55 > 0:38:59- Too expensive for a three-star Michelin restaurant?- You're joking.
0:38:59 > 0:39:02- There we go, nice hot oil. - The flavour is what?
0:39:02 > 0:39:04- If people can find this. - Treat it like asparagus.
0:39:04 > 0:39:06Exactly like asparagus.
0:39:06 > 0:39:08- That's why it's, you know... - Or you could use asparagus.
0:39:08 > 0:39:12- Are you chopping my shallots, Chef? - Yeah, I've done them.
0:39:12 > 0:39:15So, a knob of butter, OK. Nearly done. Straight in.
0:39:15 > 0:39:18We don't want to fry the shallots, we just want to stew them.
0:39:18 > 0:39:22- OK? No colour in there. - Can I turn that over now?
0:39:22 > 0:39:25Yeah, turn that over. And when we turn it over...there we go.
0:39:25 > 0:39:27Then put some butter in the pan.
0:39:27 > 0:39:30- Can you whack that in the oven, Chef?- Whilst I watch this fish,
0:39:30 > 0:39:33you can enjoy a bit of Mr Keogh making a lemon flower.
0:39:33 > 0:39:38MUSIC: Vision On "gallery theme"
0:40:04 > 0:40:07- Enough now.- There we go. - Why can't you just do a wedge?
0:40:07 > 0:40:10Well, we do something with a bit more finesse, Chef.
0:40:10 > 0:40:13- OK.- A bit more finesse. A bit of old-fashioned finesse, not Skegness.
0:40:13 > 0:40:15Can I just say what we've got in here now?
0:40:15 > 0:40:18We've got the butter, shallots, stew the shallots.
0:40:18 > 0:40:20Then pop in the mace and cayenne to flavour it
0:40:20 > 0:40:22and just take the pan off the stove.
0:40:22 > 0:40:24Just let it stew together for a bit.
0:40:24 > 0:40:28- Do you want me to finish that off? - No, I'll be right, nearly finished.
0:40:31 > 0:40:33We're going to take all the pith off.
0:40:33 > 0:40:37It's a very long, laborious job there. I'll put the spices in.
0:40:37 > 0:40:41What spices have you got in here? This is the same as potted shrimps?
0:40:41 > 0:40:45Yeah, mace, cayenne, just give that a little stir.
0:40:45 > 0:40:48But we're going to put in some Gentleman's Relish, which is lovely.
0:40:48 > 0:40:51- Very old-fashioned. - What is Gentleman's Relish?
0:40:51 > 0:40:54It's like an anchovy paste with spices and butter.
0:40:54 > 0:40:58Very old-fashioned, something you'd see in the old London clubs
0:40:58 > 0:41:01years ago, with Scotch woodcock. Spread it on toast.
0:41:01 > 0:41:03It's nice as a canape, you can spread it on toast into
0:41:03 > 0:41:08- little sandwiches and do some cucumber slices on top.- Right.
0:41:08 > 0:41:11It's very nice, very tasty, very underused, you know.
0:41:11 > 0:41:12It's an English product as well.
0:41:12 > 0:41:15So that's what we end up with. That's what you wanted, was it?
0:41:15 > 0:41:19Yes, that's it. Two nice slices, take the pips out.
0:41:19 > 0:41:20There you go.
0:41:20 > 0:41:22Years ago, when you do sole meuniere,
0:41:22 > 0:41:25you put those slices on top in the restaurant.
0:41:25 > 0:41:27So we just let those stew together.
0:41:27 > 0:41:31- But this is an old-school garnish as well, isn't it?- Very old school.
0:41:31 > 0:41:33When you do sole meuniere, you put chopped parsley one side.
0:41:33 > 0:41:36We know Amanda is a lover of markets.
0:41:36 > 0:41:37What should she be looking for
0:41:37 > 0:41:40if there's anything in season at the moment?
0:41:40 > 0:41:42Oh, hispi cabbage is in now, isn't it? Hispi cabbage.
0:41:42 > 0:41:46- Hispi cabbage?- Hispi. Things like that, yeah.
0:41:46 > 0:41:48Very tasty. Let's get that out of the way.
0:41:48 > 0:41:50How's your thumb holding up?
0:41:50 > 0:41:52My thumb's just about holding up nicely.
0:41:52 > 0:41:55Just about hanging off, by the looks of it!
0:41:55 > 0:41:58Right, in there, is it the cayenne that's changed the colour of that?
0:41:58 > 0:42:01Yeah, the cayenne's in there and the Gentleman's Relish and butter.
0:42:01 > 0:42:04If we were going to pot them, the shrimps go in a little pot now,
0:42:04 > 0:42:06then we can just pot that.
0:42:06 > 0:42:09So in goes the shrimps, just give that a stir for me, James.
0:42:09 > 0:42:12- There's a spoon there.- There you go.
0:42:12 > 0:42:15- Do you want any black pepper in there or not?- I've just seasoned it.
0:42:15 > 0:42:17- I put salt and pepper. - So they go in at the last minute.
0:42:17 > 0:42:20Those little shrimps. They're lovely shrimps,
0:42:20 > 0:42:23and I was talking about prawns earlier on, we were having a chat.
0:42:23 > 0:42:25I was trying to get Cardigan Bay prawns in the restaurant.
0:42:25 > 0:42:28Can I get them? No - it's all going abroad again.
0:42:28 > 0:42:30All the Cardigan Bay prawns, I can't get them in London,
0:42:30 > 0:42:32they're all going to Spain and Portugal.
0:42:32 > 0:42:34I think that's what's happening quite a lot now -
0:42:34 > 0:42:36we've got it, but we keep exporting it.
0:42:36 > 0:42:40The French, Spanish and Portuguese have got our fishes and our meat.
0:42:40 > 0:42:42We were talking about Rungis earlier on, I was in Rungis.
0:42:42 > 0:42:45There's all our beef, lamb, oysters and langoustines and it's like,
0:42:45 > 0:42:47hang on, we need to keep it on these shores.
0:42:47 > 0:42:49That's the sea kale blanched.
0:42:49 > 0:42:51That literally only takes two minutes?
0:42:51 > 0:42:54Yeah, three or four minutes, it's just nicely refreshed.
0:42:54 > 0:42:56- It looks good to me. - It's very tasty.
0:42:56 > 0:42:58Just melted butter and black pepper, you can have that as a starter.
0:42:58 > 0:43:01I've got our fish in here. You want me to get that out?
0:43:01 > 0:43:05- Yeah, get the fish out.- A really hot oven for this is the key to it.
0:43:05 > 0:43:08Do that next to your net curtains at home.
0:43:08 > 0:43:11- Very, very hot. - How's that looking?
0:43:11 > 0:43:13We're going to take a bit of this butter cos...
0:43:13 > 0:43:15- Yeah, a little nappe over the top. - Yeah.
0:43:15 > 0:43:19Use that. That's the butter gone on before you put it in the oven.
0:43:19 > 0:43:22Yeah. Don't shake the pan and that'll just cook nicely.
0:43:22 > 0:43:25And it's quite a nice sturdy fish, I like this fish.
0:43:25 > 0:43:27You eat fish, but not shellfish, is that right?
0:43:27 > 0:43:31- I love real fish, yeah. And I love halibut.- Oh, that's my favourite.
0:43:31 > 0:43:34Oh, it's just fantastic.
0:43:34 > 0:43:38- Right.- And sea bream, that's the one that's Scottish.
0:43:38 > 0:43:40Put the sea kale on top.
0:43:42 > 0:43:44- Can you spoon over the...? - I'll put that on cos I know
0:43:44 > 0:43:47- you've only got one hand now. - Yeah. There we go.
0:43:47 > 0:43:50So that's just literally blanched a couple of minutes, that sea kale.
0:43:50 > 0:43:53Yeah, lovely, James, excellent.
0:43:56 > 0:43:59- Looks, I have to say, fantastic. - Smells lovely, doesn't it?
0:43:59 > 0:44:02Put some of that proper butter on it, look at that.
0:44:02 > 0:44:06- There you go. - Nice couple of slices on there.
0:44:07 > 0:44:10- Happy with that?- That's lovely. Then sprinkle on some pea shoots.
0:44:10 > 0:44:12You've got some there, pea shoots.
0:44:12 > 0:44:15Then we've got these little tendril pea shoots. There you go.
0:44:15 > 0:44:18Megrim, sea kale, melted potted shrimp butter.
0:44:18 > 0:44:20With my wedge of lemon, done.
0:44:26 > 0:44:28There you go. I'll take that out
0:44:28 > 0:44:30because it looks absolutely spectacular.
0:44:30 > 0:44:32Right, you get to dive in to this.
0:44:32 > 0:44:36I told you before the show, you wouldn't leave here hungry.
0:44:36 > 0:44:39- That's your first one, dive in. - Gosh! This looks amazing.
0:44:39 > 0:44:41Fabulous, isn't it? In a restaurant,
0:44:41 > 0:44:43you'd be looking at, what, 30 quid for that?
0:44:43 > 0:44:46- Oh, yeah.- And it's not pallid, you know what I mean?
0:44:46 > 0:44:49It just looks lovely and colourful and gorgeous.
0:44:49 > 0:44:51And fresh as well, and cooked in real time.
0:44:51 > 0:44:54- It just comes off the bone.- You can make the shrimps the day before,
0:44:54 > 0:44:56then melt them in the pan and pour it over the fish.
0:44:56 > 0:44:58It comes straight off the bone, cooked all the way through.
0:44:58 > 0:45:02They should have smell television, this just smells delicious.
0:45:02 > 0:45:05And the shrimps give it a kick with the cayenne in there.
0:45:05 > 0:45:07Oh, my God! Oh!
0:45:12 > 0:45:15Laurence Keogh there, channelling the late, great Michael Jackson.
0:45:15 > 0:45:19Now time for another helping of the amazing Keith Floyd.
0:45:19 > 0:45:22BLUES MUSIC PLAYS
0:46:11 > 0:46:14The great British barbecue is one of those happy days
0:46:14 > 0:46:16when it rains, the food tastes of methylated spirits
0:46:16 > 0:46:18and you eat unidentified frying objects.
0:46:18 > 0:46:21Here in America, and particularly in Memphis, it's quite different,
0:46:21 > 0:46:22as Raymond is going to explain to me
0:46:22 > 0:46:25because he runs the kind of barbecue shop here
0:46:25 > 0:46:27that people from California write songs about,
0:46:27 > 0:46:29called Homesick Barbecue Blues.
0:46:29 > 0:46:31So, Raymond, what's so special about your food?
0:46:31 > 0:46:34The most thing that makes my food different
0:46:34 > 0:46:38- is the dry sauce I made in 1958. - You invented it in 1958?- Right.
0:46:38 > 0:46:41Because I made many sauces, basting sauces,
0:46:41 > 0:46:43and they all ran off in the pit.
0:46:43 > 0:46:47So this one I made and you can put it on the meat and it will
0:46:47 > 0:46:51mix with the natural juices and it will take the flavour to the bone.
0:46:51 > 0:46:54- In the bone.- How long do you leave this powder on the meat
0:46:54 > 0:46:57- before you put it in? - This powder is instant.
0:46:57 > 0:47:00- You put it on the meat and you put it on the fire.- Fine.
0:47:00 > 0:47:02I know you're not going to give me the recipe for that
0:47:02 > 0:47:04cos you guard that secret very jealously,
0:47:04 > 0:47:07but we do have people around the world who watch our programmes,
0:47:07 > 0:47:10some of whom will have those barbecue smokers
0:47:10 > 0:47:11that they can put in the garden,
0:47:11 > 0:47:13they'll have hickory chips or wood underneath
0:47:13 > 0:47:15and a lid that goes over.
0:47:15 > 0:47:18So they could approximate roughly your system that you've got here.
0:47:18 > 0:47:21You've got heat underneath and smoke coming through it.
0:47:21 > 0:47:23So just give them a clue of some of the things,
0:47:23 > 0:47:27not your total secret, but some of the things they could mix together
0:47:27 > 0:47:30to smother on their meat to try and get it a bit...
0:47:30 > 0:47:33They wouldn't be as good as you, but to give them some hope.
0:47:33 > 0:47:37You could take salt and pepper and paprika for colour.
0:47:37 > 0:47:41You can use whole oregano or you could use any of the spices.
0:47:41 > 0:47:43And see which one you like best. Play with them.
0:47:43 > 0:47:46But, basically, salt, pepper and paprika
0:47:46 > 0:47:48- will give you colour and taste. - Sure.
0:47:48 > 0:47:51That alone would be good.
0:47:51 > 0:47:55And then you can substitute whatever spices, you know, for your country.
0:48:15 > 0:48:16The black musicians and singers
0:48:16 > 0:48:20who created the blues and rock'n'roll had the dreams.
0:48:20 > 0:48:23But it was the white singers who ripped it off that made the money.
0:48:23 > 0:48:26Take an early evening winter's walk before the bars get busy
0:48:26 > 0:48:30from WC Handy's statue to the Presley Memorial,
0:48:30 > 0:48:32and although the ghost lingers,
0:48:32 > 0:48:34memories are sad when you walk on the wild side.
0:48:38 > 0:48:41MUSIC STOPS
0:48:41 > 0:48:45APPLAUSE AND CHEERING
0:48:45 > 0:48:47'I have a dream.
0:48:47 > 0:48:49'That one day...'
0:48:50 > 0:48:52There are plans to turn the Lorraine Motel
0:48:52 > 0:48:55where Martin Luther King was murdered
0:48:55 > 0:48:57into a national civil rights centre.
0:48:57 > 0:49:00I don't think it's quite what King had in mind.
0:49:00 > 0:49:03I think he'd have preferred a centre where people could learn skills
0:49:03 > 0:49:07and benefit rather than watch laser traces of the bullets
0:49:07 > 0:49:09that killed one of the greatest men of the 20th century.
0:49:09 > 0:49:15Still, it's not for me to comment, I'm only a television cook.
0:49:15 > 0:49:18'..will one day live in a nation where they will not be judged
0:49:18 > 0:49:22'by the colour of their skin, but by the content of their character.
0:49:22 > 0:49:23'I have a dream today...'
0:49:23 > 0:49:27APPLAUSE
0:49:27 > 0:49:30King used to eat regularly with his civil rights friends
0:49:30 > 0:49:33at this restaurant, The Four Way Grill, run by Irene Cleaves.
0:49:33 > 0:49:35She's won lots of awards for good cooking.
0:49:35 > 0:49:38The speciality, though, is fried chicken,
0:49:38 > 0:49:40not those unidentified frying objects we all know and love.
0:49:40 > 0:49:42Even so, I still find it a bit dry,
0:49:42 > 0:49:45so the producers said go off and make a little sauce,
0:49:45 > 0:49:48something really good, you've got five minutes.
0:49:48 > 0:49:50So I thought, well, yes, I'll go and make a sauce for it.
0:49:50 > 0:49:52But the whole thing happened this morning.
0:49:52 > 0:49:55The local paper phoned me up to check on my itinerary cos they're
0:49:55 > 0:49:58covering us because we're quite big news in Memphis at the moment.
0:49:58 > 0:49:59They said, what are you doing today?
0:49:59 > 0:50:02I said I was going to make a sauce for Southern fried chicken.
0:50:02 > 0:50:04He said, "Man, you must be out of your brains! If you go
0:50:04 > 0:50:07"and interfere with Southern fried chicken in that restaurant,
0:50:07 > 0:50:09"you'll either come out a hero or dead."
0:50:09 > 0:50:12So here we go, dead or alive, I'm up for it.
0:50:12 > 0:50:14I looked around the shops. What have they got a lot of here?
0:50:14 > 0:50:16Well, they've got their famous Tennessee whiskey,
0:50:16 > 0:50:18sweetcorn and stuff like that.
0:50:18 > 0:50:21So, Clive, have a spin around and I'll explain the ingredients
0:50:21 > 0:50:23of this never-made-before sauce.
0:50:23 > 0:50:27OK, sweetcorn, off the cob, some good cream,
0:50:27 > 0:50:29some American mustard,
0:50:29 > 0:50:31a little paprika or chilli powder,
0:50:31 > 0:50:34some nice smoked, fatty bacon,
0:50:34 > 0:50:37some butter, over here a shallot or two,
0:50:37 > 0:50:41a few red peppers, a few green peppers, some spring onions,
0:50:41 > 0:50:44green onions. Up to me, Clive, just for a second.
0:50:44 > 0:50:46Green onions as a garnish for the dish
0:50:46 > 0:50:48to celebrate Booker T and the MGs,
0:50:48 > 0:50:51their great hit song from years back, Green Onions.
0:50:51 > 0:50:52And back down again, please.
0:50:52 > 0:50:55A bit of the old famous Tennessee whiskey
0:50:55 > 0:50:58and a clove of what they call elephant garlic.
0:50:58 > 0:50:59So, Clive, with no further ado,
0:50:59 > 0:51:02down to the pot and we'll try and get this going.
0:51:02 > 0:51:06I've got chopping and things to do, I've never made this sauce before.
0:51:06 > 0:51:09So we'll start off by melting some butter in
0:51:09 > 0:51:12and I'm putting a few little segments of bacon in the back.
0:51:12 > 0:51:16I've probably got an audience there. I think they think I'm mad.
0:51:16 > 0:51:18I'm hoping that when I've cooked this,
0:51:18 > 0:51:21it'll prove to them that I know what I'm talking about.
0:51:22 > 0:51:25A little bit of bacon just to get going in there, first of all.
0:51:25 > 0:51:30Then we'll have the finely chopped shallots, which we'll do...
0:51:31 > 0:51:32..like that.
0:51:34 > 0:51:36Just a little bit of shallot.
0:51:36 > 0:51:37Bum-bum-bum-bum-bum.
0:51:39 > 0:51:42It is true about these programmes... Where are you, Clive?
0:51:42 > 0:51:45We really do wing these things.
0:51:45 > 0:51:48It is quite good fun, it's very exciting.
0:51:48 > 0:51:50Just turn the gas down a little.
0:51:50 > 0:51:53If you hear any strange... noises and things,
0:51:53 > 0:51:56don't be surprised because the restaurant is open,
0:51:56 > 0:51:59they're serving their wonderful ribs and Southern fried chicken and stuff.
0:51:59 > 0:52:03Right, a few bits of red pepper at this stage.
0:52:03 > 0:52:06I've got this pan too hot, having problems.
0:52:06 > 0:52:09Turn that right down a bit.
0:52:09 > 0:52:12A few red peppers. A few green peppers.
0:52:12 > 0:52:14I wanted to put some fresh chillies into this
0:52:14 > 0:52:17to make it a bit spicy, but I couldn't get any,
0:52:17 > 0:52:20so I'm using the red and green bell peppers instead.
0:52:22 > 0:52:23Right, in they go.
0:52:25 > 0:52:29Now, over here... Well, you can stay where you are, I'm coming over here.
0:52:29 > 0:52:31I'm going to add some corn to that.
0:52:31 > 0:52:36Now that the bacon, the shallots and peppers have sauteed down a bit.
0:52:37 > 0:52:42Then, as luck would have it, Irene had some real chicken stock.
0:52:42 > 0:52:46So I'm going to add a little chicken stock to that
0:52:46 > 0:52:48and now turn the gas right up.
0:52:56 > 0:52:58So, while that's reducing, let's have a quick look
0:52:58 > 0:53:02at the phenomenon that happens every day at the Peabody Hotel.
0:53:08 > 0:53:09Come on, ducks!
0:53:12 > 0:53:16Come on, are you going to let him walk all over you?
0:53:17 > 0:53:19Get over there, you lively...
0:53:19 > 0:53:23Twice a day, these ducks are marched from their fountain in the bar
0:53:23 > 0:53:25to their duck palace on the 19th floor,
0:53:25 > 0:53:27much to the delight of the tourists.
0:53:27 > 0:53:30A piece of Americana I could do well without.
0:53:30 > 0:53:33If I want to drink in a zoo, I'd take my own bottle.
0:53:33 > 0:53:36Next week, I shall train those luckless ducks to hang a right
0:53:36 > 0:53:39in front of the elevator and march straight into the kitchen.
0:53:41 > 0:53:43Back in the real kitchen, once that's reduced,
0:53:43 > 0:53:45we whack some cream in.
0:53:45 > 0:53:48The next thing we have to do is add into this deliciousness
0:53:48 > 0:53:52a little drop of the imperial Tennessee whiskey.
0:53:52 > 0:53:53Whay-hey!
0:53:53 > 0:53:57That should give it a super-duper flavour.
0:53:57 > 0:53:58Fluff it up a bit.
0:54:00 > 0:54:03Mm-hm. A little bit more butter.
0:54:03 > 0:54:05Flat out on the gas.
0:54:09 > 0:54:12Get myself a piece of fried chicken, which I'll put down here.
0:54:14 > 0:54:15Burn off the...
0:54:17 > 0:54:18Oh, this is it.
0:54:18 > 0:54:21This is it, I've got it now, it's ready to...
0:54:22 > 0:54:24That's it. Right.
0:54:25 > 0:54:28Here's my whiskey-flavoured corn sauce.
0:54:29 > 0:54:32A piece of Irene's fried chicken.
0:54:34 > 0:54:35Like that.
0:54:37 > 0:54:41And as I say, to give it some raw piquancy,
0:54:41 > 0:54:43a few of these little onions.
0:54:46 > 0:54:48And dust it with a bit of chilli.
0:54:50 > 0:54:51There we are. Right.
0:54:54 > 0:54:57Memphis on a plate for me. I'm either going to be dead or a hero.
0:55:00 > 0:55:04My God, it looks like the grand jury, doesn't it?
0:55:04 > 0:55:07- Look like a grand jury. - We find him guilty on three counts.
0:55:07 > 0:55:08Incompetence...
0:55:08 > 0:55:11Look, what I've done is I've just tried to make
0:55:11 > 0:55:13a little sweetcorn sauce with some whiskey
0:55:13 > 0:55:15to go with your beautiful chicken.
0:55:15 > 0:55:17Tell me if you like it.
0:55:18 > 0:55:21Or not, as the case may be. Probably not.
0:55:23 > 0:55:24That's good.
0:55:27 > 0:55:29I say bring along a little bit more.
0:55:29 > 0:55:31LAUGHTER
0:55:31 > 0:55:32Now, what is this called?
0:55:32 > 0:55:34Well, what's your name?
0:55:34 > 0:55:36- I'm Grace.- You're Grace.
0:55:36 > 0:55:39Well, this is Southern fried chicken a la Grace.
0:55:39 > 0:55:41- Oh. - LAUGHTER
0:55:43 > 0:55:44# Baby
0:55:44 > 0:55:46# Hey
0:55:46 > 0:55:47# I got the lovin' like... #
0:55:47 > 0:55:53HE SINGS VERY FAST
0:56:05 > 0:56:08He just seems to get better and better each time I watch him.
0:56:08 > 0:56:09Great stuff there.
0:56:09 > 0:56:12Now, as ever on Best Bites we're looking back at some of our
0:56:12 > 0:56:15favourite recipes from the Saturday Kitchen archives.
0:56:15 > 0:56:16Still to come on today's show,
0:56:16 > 0:56:20it's omelette challenge time as Glynn Purnell and Andrew Turner
0:56:20 > 0:56:21go head-to-head at the hobs.
0:56:21 > 0:56:25Michael Caines cooks up a fish dish that is full of Asian inspiration.
0:56:25 > 0:56:29And he pan-fries fillets of grey mullet and serves them up
0:56:29 > 0:56:32with stir-fried mangetout, bean sprouts and shiitake mushrooms.
0:56:32 > 0:56:35And Rhod Gilbert faces his food heaven or food hell.
0:56:35 > 0:56:39Did he get his food heaven, butter chilli chicken with chips,
0:56:39 > 0:56:41or his food hell, coquilles St Jacques
0:56:41 > 0:56:43with asparagus, leek and fennel ragout?
0:56:43 > 0:56:46And you can find out what he got at the end of the show.
0:56:46 > 0:56:48Next up, the brilliant Vivek Singh who is cooking up
0:56:48 > 0:56:52a cracking goat curry that is sure to impress.
0:56:52 > 0:56:54Great to have you back on the show again, Vivek.
0:56:54 > 0:56:55Great to be back, James.
0:56:55 > 0:56:59Good to have you on the show again. Unusual meat for this one.
0:56:59 > 0:57:05People's idea of goat... But it is hugely popular in India.
0:57:05 > 0:57:07It is, it is incredibly popular.
0:57:07 > 0:57:09I was in India last week and I went up to a butcher shop and said,
0:57:09 > 0:57:13"The meat you're selling, is this lamb or goat?" And he said, "What?
0:57:13 > 0:57:15"You've got to be kidding me." He almost took offence.
0:57:15 > 0:57:18- It'd always be...- Because it'd always be goat.- Always be goat.
0:57:18 > 0:57:20OK, we treat it the same way as what we do lamb, though,
0:57:20 > 0:57:25but it tastes almost like a mild cut of lamb, would you say?
0:57:25 > 0:57:28Yes, it'll be slightly more earthy,
0:57:28 > 0:57:30but you cook it exactly the same way as lamb.
0:57:30 > 0:57:33Right, I'm going to do this bread.
0:57:33 > 0:57:36For the curry here, we've got some spices, some onion,
0:57:36 > 0:57:39garlic and chilli paste, some corn and the goat meat,
0:57:39 > 0:57:42which I'll start off with marinating it slightly.
0:57:42 > 0:57:47Now, this bread for this, we've got some red onions,
0:57:47 > 0:57:49spring onions, I've also got some ginger,
0:57:49 > 0:57:51a little bit of chilli, this chickpea flour,
0:57:51 > 0:57:53some plain flour, a bit of water,
0:57:53 > 0:57:55then tell us what the spices are here.
0:57:55 > 0:57:57You've got a tiny bit of black onion seed,
0:57:57 > 0:57:59ajwain, carom seeds and turmeric,
0:57:59 > 0:58:02- that's pretty much what you've got. - OK.
0:58:02 > 0:58:05The meat here, I'm going to marinate it
0:58:05 > 0:58:08with a tiny bit of coriander powder,
0:58:08 > 0:58:14some salt and some turmeric and this bit, you could have done beforehand.
0:58:14 > 0:58:17You can do it and sort of let it marinate overnight,
0:58:17 > 0:58:19but 10-15 minutes would suffice.
0:58:19 > 0:58:21Now, on the cuts of meat for the goat,
0:58:21 > 0:58:23is it the same as cuts of meat that you get on the lamb?
0:58:23 > 0:58:26You get the saddle and the shoulder and all that?
0:58:26 > 0:58:30- Yes, the same cuts of meat you get on....- So, what would that be, then?
0:58:30 > 0:58:32That would be, like, diced shoulder there.
0:58:32 > 0:58:34- This is diced shoulder, yes, that's right.- OK.
0:58:34 > 0:58:41So, I'll start off the pan with a bit of ghee, clarified butter.
0:58:41 > 0:58:44You could use vegetable oil if you liked.
0:58:44 > 0:58:47- But you can buy that nowadays. - Yeah, it's readily available.
0:58:47 > 0:58:54I'm going to just use some that I marinated before.
0:58:54 > 0:58:56Right, and how long does that go in the fridge for, then?
0:58:56 > 0:58:59This has been in the fridge for about half an hour.
0:58:59 > 0:59:02- OK.- This has been in the fridge for half an hour.
0:59:02 > 0:59:05Like I said, you could marinate it overnight if you'd like to.
0:59:05 > 0:59:09In the hot ghee which is nice and smoking, we add some cloves,
0:59:09 > 0:59:11cardamom...
0:59:14 > 0:59:19- Right.- Cumin, bay leaf and stuff
0:59:19 > 0:59:22- and then I just go straight with the marinated goat.- OK.
0:59:22 > 0:59:25That's just plain yoghurt you've got in there, full fat yoghurt?
0:59:25 > 0:59:27Just regular plain full fat yoghurt
0:59:27 > 0:59:32and the idea is to brown the meat up slightly, sort of cook it off.
0:59:36 > 0:59:38You're going to brown it in that pan? It's a bit hot, isn't it?
0:59:38 > 0:59:41- There you go.- Thanks for that. - There you go.- It's absolutely fine.
0:59:42 > 0:59:44And just sort of turn it around...
0:59:44 > 0:59:45You've got spices in there, first of all?
0:59:45 > 0:59:47Yeah, the spices need to go in first.
0:59:47 > 0:59:53Whenever you're using whole spices, you would want to sort of have them
0:59:53 > 0:59:54first thing in the oil so it releases that...
0:59:54 > 0:59:57The sink is back there if you want to wash your hands.
0:59:57 > 1:00:00There we go. We've got that.
1:00:00 > 1:00:03In here, I've got everything else that I've just chopped up,
1:00:03 > 1:00:06then we go with the flour, the chickpea flour and we just add
1:00:06 > 1:00:08a little bit of water, I take it, just to combine this, yeah?
1:00:08 > 1:00:13Yeah, only ever so slightly just to get a slightly stiff dough,
1:00:13 > 1:00:15not too much body. You don't want it to be too wet.
1:00:15 > 1:00:17Cos the chickpea flour absorbs water
1:00:17 > 1:00:19a lot quicker than plain flour, doesn't it?
1:00:19 > 1:00:21Yeah, it does and also because of the onions
1:00:21 > 1:00:23and the other things that have gone into it.
1:00:23 > 1:00:26A little bit of garlic into this.
1:00:26 > 1:00:30So, with the meat in this, is this a northern part of India, then?
1:00:30 > 1:00:31This is Rajasthani,
1:00:31 > 1:00:36it's a very traditional sort of Rajasthani dish with goat.
1:00:36 > 1:00:41It's a very dry and arid climate, not much grows there.
1:00:41 > 1:00:43Apart from goats.
1:00:43 > 1:00:47Goat is a preferred cattle, really, because they don't need much
1:00:47 > 1:00:52to live off and they're reared both for milk and for meat.
1:00:52 > 1:00:54- Yeah.- Just a tiny bit more.
1:00:54 > 1:00:56There you go. So, you mix that together,
1:00:56 > 1:00:59leave that to one side and we end up with...
1:00:59 > 1:01:03We've got a paste of onions and chillies and garlic in there.
1:01:03 > 1:01:04That's in that one, OK?
1:01:06 > 1:01:08So, that goes straight in as well.
1:01:08 > 1:01:09So, would you use...
1:01:09 > 1:01:12Things like the saddle of goat, what would you do with that?
1:01:12 > 1:01:13Just pan-fry it?
1:01:13 > 1:01:17Well, traditionally when you're buying meat in India,
1:01:17 > 1:01:20you don't go around choosing saddles and racks.
1:01:20 > 1:01:23You just get the whole carcass chopped up with the meat,
1:01:23 > 1:01:26with the bone in there and you just cook the whole thing together.
1:01:26 > 1:01:29- Right.- The whole thing is cooked and then when you're eating,
1:01:29 > 1:01:32you get sort of different textures.
1:01:32 > 1:01:36You get meat with the bone, just meat or...
1:01:36 > 1:01:41The entire meal is a discovery of textures, really.
1:01:41 > 1:01:45And so you'd cook it with heart, livers, everything in there.
1:01:45 > 1:01:47- Oh, the whole lot? - Yeah, everything, everything.
1:01:47 > 1:01:50That's how you'd buy your meat back in India, you just sort of...
1:01:50 > 1:01:52So what's going in there now, then? What have you got in here?
1:01:52 > 1:01:58Well, I've got in the same blender that we sort of blitzed the onions,
1:01:58 > 1:02:03I'm going to coarsely chop the sweetcorn and that's going
1:02:03 > 1:02:05to go into this as well.
1:02:05 > 1:02:07OK.
1:02:07 > 1:02:09So, does that thicken the curry as well or not?
1:02:09 > 1:02:14It will both thicken and sweeten the sort of flavour of the curry.
1:02:14 > 1:02:17There you go. I've got my bread here.
1:02:17 > 1:02:20- Now, you've been in India recently. - Yes.
1:02:20 > 1:02:23On this train, tell us about the train, then. Fascinating, this.
1:02:23 > 1:02:28Oh, it's a brand-new sort of luxury train being launched in India.
1:02:28 > 1:02:32- The railways have launched this most ambitious train journey.- Right.
1:02:32 > 1:02:36And it's being dubbed as a really incredible sort of luxury train,
1:02:36 > 1:02:39state of the art. It travels through the country.
1:02:39 > 1:02:41It's a really pan-Indian journey and you get to see
1:02:41 > 1:02:45a lot of places in the sort of span of ten days, but it takes out
1:02:45 > 1:02:47the niggle of actually packing and catching flights.
1:02:47 > 1:02:50Is this like when they have those amazing...
1:02:50 > 1:02:52Well, it is a hotel on a train, isn't it?
1:02:52 > 1:02:55It is actually a hotel on the train, that's what it is.
1:02:55 > 1:02:57You get off at different places every day and go off
1:02:57 > 1:03:03and explore different markets and forts and palaces and what have you.
1:03:03 > 1:03:05So, how long do we cook that for, then?
1:03:05 > 1:03:07Well, at this point,
1:03:07 > 1:03:11we've got the onions and the corn and everything else into it.
1:03:11 > 1:03:14- Add a bit of stock.- Yeah.
1:03:14 > 1:03:17And you could use lamb stock or chicken stock if you're using any.
1:03:17 > 1:03:23- OK.- And then sort of let it simmer for about 45 minutes.
1:03:23 > 1:03:24So, I'm going to move that to one side.
1:03:24 > 1:03:27So, we cook that for, what, 45 minutes?
1:03:27 > 1:03:29Yeah, you cook it really slow and long,
1:03:29 > 1:03:32until the goat is really tender and all the sort of flavour
1:03:32 > 1:03:34from the sweetcorn and the spices and everything
1:03:34 > 1:03:36is kind of permeated in.
1:03:36 > 1:03:39Now, where was the millions of chillies that you got in?
1:03:39 > 1:03:42Well, it went into the onion and garlic paste
1:03:42 > 1:03:44and so I had a couple of chillies in there.
1:03:44 > 1:03:46More than a couple - four or five.
1:03:46 > 1:03:48THEY LAUGH
1:03:48 > 1:03:51You all right, Tim?
1:03:51 > 1:03:54- Breakfast!- It IS breakfast!
1:03:54 > 1:03:56Now, apart from going to India and bits and pieces,
1:03:56 > 1:03:58you've got these masterclasses
1:03:58 > 1:04:02- which I'm interested about at the restaurant.- That's right.
1:04:02 > 1:04:04We launched Cinnamon Kitchen a year and a bit ago
1:04:04 > 1:04:07and last year was all about Cinnamon Kitchen.
1:04:07 > 1:04:11We won a lot of awards and it took a fair bit of my time
1:04:11 > 1:04:15and then we started cookery masterclasses
1:04:15 > 1:04:18- and they've been going really well. - Right.
1:04:18 > 1:04:22- There's a lot of interest around that. We do one every month.- Yep.
1:04:22 > 1:04:27So, that's been that and then going forward this year,
1:04:27 > 1:04:29we just realised time just flies.
1:04:29 > 1:04:31We're getting into the tenth year of Cinnamon Club,
1:04:31 > 1:04:39so we're planning some really big celebrations around the tenth year.
1:04:39 > 1:04:44Yep. So, what have you put in there, then? Cos we missed that.
1:04:44 > 1:04:48- This is the curry that's been cooking for about 45 minutes.- Yeah.
1:04:48 > 1:04:51It's really nice and slow and I've just let it down slightly
1:04:51 > 1:04:53with a bit of yoghurt and finished off
1:04:53 > 1:04:55- with a bit of fresh coriander and that's it.- And that's it?
1:04:55 > 1:04:58So, the coriander goes in at the last minute. The bread over here,
1:04:58 > 1:05:01I take it basically you don't put any butter in here.
1:05:01 > 1:05:03- This is just ghee gone in to glaze it.- That's it.
1:05:03 > 1:05:05And to cook it, it's really simple.
1:05:05 > 1:05:08You've made the dough, you flatten it out and you cook it here,
1:05:08 > 1:05:11- you let it get a nice colour.- No yeast, nothing, you just leave it...
1:05:11 > 1:05:16Unleavened, really rustic, very simple kind of bread and you just...
1:05:16 > 1:05:19Nearly there, nearly there.
1:05:19 > 1:05:22Right, there you go. There's your cloth.
1:05:22 > 1:05:24Doesn't need it - asbestos hands.
1:05:24 > 1:05:26- There you go.- That's all right.
1:05:28 > 1:05:31And then I'll just flip this over.
1:05:33 > 1:05:36- We like this colour, we like this sort of...- Oh, you like that bit?
1:05:36 > 1:05:37You don't like the other bit.
1:05:37 > 1:05:40You need the colour on it and it just sort of gives it
1:05:40 > 1:05:42a really nice texture as well.
1:05:42 > 1:05:44Right, OK.
1:05:45 > 1:05:47- There you go.- OK.
1:05:47 > 1:05:50Right, and then I'll just brush this over the top
1:05:50 > 1:05:52and leave you to serve it up.
1:05:52 > 1:05:55So, you could do this with rice, anything like that.
1:05:55 > 1:05:58You could serve it with rice, yeah, pilau rice
1:05:58 > 1:06:00or a simple plain steamed rice will be just as good,
1:06:00 > 1:06:01but this is from the region.
1:06:01 > 1:06:07- Chickpea bread is so popular back in Rajasthan. It's...- Traditional.
1:06:07 > 1:06:10- Can you cook that bread ahead of time?- I beg your pardon?
1:06:10 > 1:06:12Can you cook it ahead of time or do you have to do it...
1:06:12 > 1:06:14You could cook it ahead of time.
1:06:14 > 1:06:17It's just such a simple thing to do.
1:06:17 > 1:06:21- I mean...- I must say, it looks delicious.
1:06:21 > 1:06:23There you go, I'll move it over there.
1:06:25 > 1:06:26OK, so we've got...
1:06:26 > 1:06:28So, you move this to mop up the juices, then, I take it?
1:06:28 > 1:06:30Yeah, and then you just sort of...
1:06:32 > 1:06:34And while you've got it, you were wondering
1:06:34 > 1:06:38about the chillies earlier, you've got to get some chilli into it.
1:06:38 > 1:06:41You've got to get some chilli? You've got five in there already.
1:06:41 > 1:06:43There we go.
1:06:44 > 1:06:48- There you go.- You couldn't have done without the sprig of coriander.
1:06:48 > 1:06:49Remind us what that dish is again.
1:06:49 > 1:06:52Well, this is Rajasthani-style goat and sweetcorn curry
1:06:52 > 1:06:55- with chickpea bread. - How delicious is that?
1:07:01 > 1:07:04There you go. I have to say, it smells fantastic.
1:07:04 > 1:07:07- You can smell it from over there, yeah.- Have a seat over here, Vivek.
1:07:07 > 1:07:11I don't know about goat at just gone quarter past ten in the morning,
1:07:11 > 1:07:12but tell us what you think of that.
1:07:12 > 1:07:15The rest of the cast are more worried than me, I think.
1:07:15 > 1:07:17But, like you say, you could use lamb, you could use chicken.
1:07:17 > 1:07:19- Oh, wow!- You could do it with chicken,
1:07:19 > 1:07:21you wouldn't get the same sort of flavours,
1:07:21 > 1:07:23- but a guinea fowl would be great with this.- Oh, right.
1:07:23 > 1:07:26Cos they farm them now, which is fine.
1:07:26 > 1:07:28What do you reckon to that?
1:07:28 > 1:07:29Now, that's fantastic.
1:07:29 > 1:07:34- But the flavour, it's kind of like lamb, but not as...- No, it's...
1:07:34 > 1:07:36That's that chilli kicking in now, is it?
1:07:36 > 1:07:37THEY LAUGH
1:07:37 > 1:07:40- Yeah, that's me woken up! - Yeah, exactly.
1:07:40 > 1:07:43But it is kind of like a mild flavoured lamb, isn't it?
1:07:43 > 1:07:48It is, it is. It is, yeah. It keeps coming at you as well.
1:07:48 > 1:07:50You're not going to get any of this, guys.
1:07:50 > 1:07:52Tim's just happy eating it all.
1:07:56 > 1:08:00Tim McInerney - a man with a goatee eating a curry that's goaty.
1:08:00 > 1:08:02Now it's time for the omelette challenge.
1:08:02 > 1:08:05This week, it's Andrew Turner vs Glynn Purnell
1:08:05 > 1:08:08and Glynn is determined to better his score of 19.12 seconds.
1:08:08 > 1:08:10Let's see how he does.
1:08:10 > 1:08:12It's time for the omelette challenge.
1:08:12 > 1:08:15Glynn, you're near the top of our centre of our pan here,
1:08:15 > 1:08:1719.12 seconds.
1:08:17 > 1:08:18Andrew, you're not on the board here
1:08:18 > 1:08:20cos you've not been in the studio before.
1:08:20 > 1:08:23So, usual rules apply, three egg omelette as fast as you can.
1:08:23 > 1:08:24Three, two, one... Go!
1:08:29 > 1:08:31Go, go, go, go, go!
1:08:37 > 1:08:40- He's turned it off!- Course I haven't turned it off!- I'm joking!
1:08:47 > 1:08:48That's like how I cook.
1:08:48 > 1:08:50GONG
1:08:50 > 1:08:53GONG
1:08:53 > 1:08:57Look at this! Look at that!
1:08:57 > 1:08:59That's terrible!
1:08:59 > 1:09:02Yeah, I think that's more of a quail egg omelette, really.
1:09:02 > 1:09:03I was trying to grab this
1:09:03 > 1:09:05because I thought it was butter, and it's cheese!
1:09:05 > 1:09:07LAUGHTER
1:09:08 > 1:09:11- This is actually an omelette, look.- Nearly.
1:09:11 > 1:09:14- You've been practising, though. - Er... Erm...- Yeah, he has.
1:09:14 > 1:09:19Right, Glynn, I'll get to yours in a minute.
1:09:19 > 1:09:22Andrew, Andrew...
1:09:22 > 1:09:24That was a good effort by Andrew.
1:09:24 > 1:09:27Where do you think you've come on our board?
1:09:27 > 1:09:29- 26?- 26?
1:09:29 > 1:09:31You have been practising cos you were pretty close with that.
1:09:31 > 1:09:3527.16, which puts you about there.
1:09:35 > 1:09:39- That's good, that is.- That's pretty good, pretty respectable time.
1:09:39 > 1:09:40- Yep.- Glynn...
1:09:45 > 1:09:46You're certainly not quicker
1:09:46 > 1:09:48and you're certainly not going on the board.
1:09:48 > 1:09:49You're going in the bin.
1:09:49 > 1:09:54But this is for all the viewers that are of a particular age.
1:09:54 > 1:09:59MUSIC: What Makes You Beautiful by One Direction
1:09:59 > 1:10:02And I'm going to close that cos there'll be tears afterwards
1:10:02 > 1:10:03and I'm going to play this.
1:10:03 > 1:10:06ACCELERATION OF FORMULA ONE CARS That sounds better!
1:10:10 > 1:10:14Glynn Purnell proving that nonstick pans are no match for him.
1:10:14 > 1:10:17Now, up next, it's the mighty Michael Caines who is cooking up
1:10:17 > 1:10:22a grey mullet dish that is chockfull of Asian inspiration.
1:10:22 > 1:10:25- It's Michael Caines. Good to have you on the show.- Good to be back.
1:10:25 > 1:10:27What are we cooking? We're cooking grey mullet.
1:10:27 > 1:10:29- Grey mullet, yeah.- It's probably the first time we've cooked it.
1:10:29 > 1:10:31Yeah, grey mullet - you get red mullet,
1:10:31 > 1:10:33grey mullet's slightly different, longer,
1:10:33 > 1:10:36a slight earthier flavour so it's nice to use a fish also
1:10:36 > 1:10:38that's not so much in demand
1:10:38 > 1:10:40and I thought we'd do something different today.
1:10:40 > 1:10:43- It's quite difficult to catch. - Yeah.- It's quite feisty.
1:10:43 > 1:10:48Often found in river estuaries and the likes of murky waters
1:10:48 > 1:10:51and we're going to do that with a stir-fry of mangetout,
1:10:51 > 1:10:53we've got a few bean sprouts,
1:10:53 > 1:10:56some shiitake mushrooms and of course I was watching
1:10:56 > 1:11:00a couple of weeks ago, Ken said don't cook with sesame oil
1:11:00 > 1:11:02so we're going to use that to finish with.
1:11:02 > 1:11:03We've got some toasted sesame seeds
1:11:03 > 1:11:07and then well make a sauce with lemon grass and lemon thyme,
1:11:07 > 1:11:10we've got some shallots and some mushrooms there
1:11:10 > 1:11:12which we're going to slice and then we're going to add
1:11:12 > 1:11:14a bit of white wine separately to reduce, some fish stock and cream.
1:11:14 > 1:11:16OK, so I'm going to get straight on
1:11:16 > 1:11:17cos I know there's a fair bit of chopping.
1:11:17 > 1:11:20Bit like when Tana's ever on, she gets me to chop everything.
1:11:20 > 1:11:23So, lemon grass we're going to serve with that.
1:11:23 > 1:11:25Quite a bit of lemon grass for this.
1:11:25 > 1:11:26You're going to chop it nice and thin
1:11:26 > 1:11:29- cos the sauce literally cooks in real time, doesn't it?- Yes, it does.
1:11:29 > 1:11:36What I'm going to do is just slice the skin so it gets nice and crispy.
1:11:36 > 1:11:41I always like to have crispy skin and I'll put that in in a minute.
1:11:41 > 1:11:42Meanwhile, I'll get the...
1:11:42 > 1:11:45And it doesn't take very long to cook, this, does it?
1:11:45 > 1:11:49No, it doesn't, so timing is everything with fish.
1:11:49 > 1:11:52A little bit of salt and pepper on there.
1:11:52 > 1:11:54I've got a sauce here which I'm going to make.
1:11:54 > 1:11:57We've got some shallots, which I'm going to sweat
1:11:57 > 1:12:00with the button mushrooms and of course the lemon grass
1:12:00 > 1:12:01so I'll just get that on now.
1:12:03 > 1:12:07It's a very, very quick dish to do and the sauce is really quick
1:12:07 > 1:12:10- and easy to make so I've got the white wine...- Oh, you did have.
1:12:10 > 1:12:13We'll get some more, don't worry. You'll get some fish stock.
1:12:13 > 1:12:16Great minds think alike. Just a bit of wine there.
1:12:16 > 1:12:19Gewurtztraminer I'm using and that's a lot fruitier
1:12:19 > 1:12:23so we're just going to reduce that separately
1:12:23 > 1:12:26and then add it to the sauce itself.
1:12:26 > 1:12:29So, I've had my first disaster, I'm sure there'll be a few more.
1:12:29 > 1:12:33- Last time, I think I used all the pans.- Yeah, you did.
1:12:33 > 1:12:35- We've restrained you on this one. - Yeah, I know.
1:12:35 > 1:12:37- I thought, "Hang on..."- Do you want some fresh thyme in there as well?
1:12:37 > 1:12:41Absolutely, a bit of thyme and just a little bit of salt.
1:12:41 > 1:12:43Salt's good when you're sweating vegetables
1:12:43 > 1:12:45cos it just brings out the moisture.
1:12:45 > 1:12:50I'm going to cook the fish in a little bit of olive oil, OK,
1:12:50 > 1:12:52and going to get that really crispy so we're going to cook it
1:12:52 > 1:12:55mainly on that skin side.
1:12:55 > 1:12:59Brilliant, thank you. We're going to sweat that a little bit more.
1:12:59 > 1:13:03- A bit more?- Yeah.- A bit of stock in there. There you go.
1:13:03 > 1:13:07- There's your stock.- Thank you. - That's fine.- Reduce that.
1:13:07 > 1:13:11Now, Tana, big fan of cooking fish for the kids or...
1:13:11 > 1:13:14- Yes, I am, actually. - What about grey mullet?
1:13:14 > 1:13:16It's not the type of thing you'd find from your local store, is it?
1:13:16 > 1:13:19Never done it before, but I'm sure they'd love it.
1:13:19 > 1:13:21Paul, ever tried grey mullet?
1:13:21 > 1:13:23I don't think I have tried grey mullet, no.
1:13:23 > 1:13:26- There we go, right. - Always a first, which is good.
1:13:26 > 1:13:29Place the fish in and just hold it down
1:13:29 > 1:13:32- cos it tends to twist a bit in the pan.- It does.
1:13:32 > 1:13:36- So, we've got quite a quick and easy sauce to make.- There you go.
1:13:36 > 1:13:38Just move those out of the way.
1:13:38 > 1:13:41The fish stock which you've put in is going to reduce by about half
1:13:41 > 1:13:43and then we're going to add the cream.
1:13:43 > 1:13:46It's nice to sweat the flavours, the oils out of the lemon grass,
1:13:46 > 1:13:48get a really pungent flavour.
1:13:48 > 1:13:50Now, particularly the wine that you've used there,
1:13:50 > 1:13:51it's something slightly different.
1:13:51 > 1:13:54- It's not just any old wine, is it, really?- That's right.
1:13:54 > 1:13:57It's not any old wine, it's Gewurtztraminer.
1:13:57 > 1:14:02Fruitier, tends to be a lot more fresh.
1:14:02 > 1:14:03You know when you use a normal white wine,
1:14:03 > 1:14:05you've got to reduce it right down to nothing.
1:14:05 > 1:14:07The thing about Gewurtztraminer,
1:14:07 > 1:14:09- you don't have to cook it out, do you?- Exactly.
1:14:09 > 1:14:12It's you're using Noilly Prat, that's a good alternative
1:14:12 > 1:14:15or even a little bit of Martini, which is nice.
1:14:15 > 1:14:18Yeah, something like a vermouth, something like that. Yep, OK.
1:14:18 > 1:14:20Yep, a vermouth is great.
1:14:20 > 1:14:26I'll add the reduced wine. Nice crispy skin so use a nice big pan.
1:14:26 > 1:14:29Now, we're going to get our stir-fry, so having listened to Ken,
1:14:29 > 1:14:32I'm just going to use a little bit of olive oil or...
1:14:32 > 1:14:37- Ground nut oil.- Or if you're allergic to nuts, a bit of veg oil.
1:14:37 > 1:14:40Just a little bit of bean sprouts. Do you want to do me some sliced...
1:14:40 > 1:14:42I'll do those, yeah.
1:14:42 > 1:14:44You just let that saute down.
1:14:44 > 1:14:47I'm going to spend the entire six minutes chopping.
1:14:47 > 1:14:52I'm just going to add the white wine now, like so.
1:14:52 > 1:14:56Now, the great thing about this and stir-fries is that they're so quick.
1:14:56 > 1:14:59Absolutely, really quick.
1:14:59 > 1:15:01Touch of salt just to help.
1:15:03 > 1:15:06Just wilt those vegetables down. That's it.
1:15:06 > 1:15:08Great.
1:15:08 > 1:15:11And it's quite an indulgent dish with that cream as well, isn't it?
1:15:11 > 1:15:14It is. It's quite unusual, stir-fry and the sesame and the cream
1:15:14 > 1:15:16is quite an unusual combination.
1:15:16 > 1:15:18When you see it, it's not a heavy sauce,
1:15:18 > 1:15:22but I'm quite an indulgent sort of guy, I guess.
1:15:22 > 1:15:24Can't you tell by the waistline these days?
1:15:24 > 1:15:26Honestly...
1:15:26 > 1:15:29Now, talk about indulgent, this new place you've got in Manchester.
1:15:29 > 1:15:34- Yeah.- It's got a fancy top floor. - We do, we have five Fabulous suites.
1:15:34 > 1:15:37We've got rooms in ABode through C, D, E and F -
1:15:37 > 1:15:39Comfortable, Desirable, Enviable and Fabulous
1:15:39 > 1:15:43and on the Fabulous suite, we've got five wonderful Fabulous suites
1:15:43 > 1:15:47and we've introduced these chocolates as well
1:15:47 > 1:15:49and they're called Filthy
1:15:49 > 1:15:54so it's Filthy on the Fabulous fifth so it's going to be good.
1:15:54 > 1:16:00So, just sweating down this, just a little bit more oil maybe in there,
1:16:00 > 1:16:02just before we add the soy.
1:16:02 > 1:16:06We've got our toasted sesame here.
1:16:06 > 1:16:09- So, the sauce for that, you're bringing it down.- Absolutely.
1:16:09 > 1:16:13Bring it down, just going to have a taste. I need a new spoon now.
1:16:13 > 1:16:16- There you go. - Best practice and all that.
1:16:16 > 1:16:20- Just a tad of oil towards the finish.- I might swap that.
1:16:20 > 1:16:21Absolutely.
1:16:21 > 1:16:25So, the fish, literally treat this like most fish
1:16:25 > 1:16:28when you pan-fry it - cook it, do it halfway, turn it over,
1:16:28 > 1:16:32- switch the pan off and let it cook the remainder...- Yeah, that's great.
1:16:32 > 1:16:34And fish doesn't take long at all.
1:16:34 > 1:16:37A lot of people overcook fish because they think it takes ages.
1:16:37 > 1:16:39It doesn't, it just takes a few minutes.
1:16:39 > 1:16:42The veg will go in the centre of the plate and I've got some lime...
1:16:42 > 1:16:44- Do you want some of those? - Yeah, got them in already.
1:16:44 > 1:16:46Just a little bit of lime juice on the fish.
1:16:46 > 1:16:48And a little bit in here.
1:16:48 > 1:16:50So...
1:16:53 > 1:16:56- You all right?- Yeah, there you go. - All right, I'll use that one.
1:16:56 > 1:16:59- Which plate do you want? That one or that one?- Oh, that's fine.- This one?
1:16:59 > 1:17:00- Yeah.- There you go.
1:17:00 > 1:17:04So, just the vegetables in the middle of the plate
1:17:04 > 1:17:10- and just crisscross the...- That's my cue, then, is it? Crisscross...
1:17:10 > 1:17:11Crisscross the fish on top of that.
1:17:11 > 1:17:14We're doing well today, aren't we? LAUGHTER
1:17:14 > 1:17:16Carry on, Michael, nobody's noticed.
1:17:19 > 1:17:24- Go on, there you go.- Thanks. - Honestly, having a smashing time!
1:17:24 > 1:17:25There you go.
1:17:25 > 1:17:31- Right.- I didn't know we did comedy. - No, we could do if you want, yeah.
1:17:31 > 1:17:34- There you go.- But the sauce, don't reduce it too much.
1:17:34 > 1:17:36It's a light sauce and I like it
1:17:36 > 1:17:40because it's a quick and easy sauce to do
1:17:40 > 1:17:44and, actually, you couldn't get me the sesame oil, could you?
1:17:44 > 1:17:48- All right, sesame oil.- Right behind me.- Behind? Oh, there you go.
1:17:48 > 1:17:50Just a little bit of the cream sauce
1:17:50 > 1:17:54and then just garnish with a little sesame oil around the edge.
1:17:54 > 1:17:58Also, I'm just going to put a little bit of lime on the side
1:17:58 > 1:18:01and just dribble with that, James. Fantastic. That's fine.
1:18:01 > 1:18:04That's enough and a little bit of cracked pepper.
1:18:04 > 1:18:06- Great.- Happy with that?- Yeah, that's good.- Remind us what dish is again.
1:18:06 > 1:18:08Pan-fried red mullet...
1:18:08 > 1:18:11Smashing pan-fried red mullet with a little bit of stir-fry
1:18:11 > 1:18:14of mangetout, we've got some bean sprouts in there,
1:18:14 > 1:18:17some shiitake mushrooms with a little lemon grass sauce.
1:18:17 > 1:18:19Easy as that. We need six people to clear up!
1:18:23 > 1:18:26There we go. Right, we'll just leave the mess over there.
1:18:26 > 1:18:29This is what you do, you can dive in.
1:18:29 > 1:18:30Tell me what you think.
1:18:30 > 1:18:32It looks amazing.
1:18:32 > 1:18:35Your first taste of grey mullet. It's fabulous.
1:18:35 > 1:18:37I've always got to use that line cos I love it.
1:18:37 > 1:18:39Well, I say cook it on the skin, keep it nice and crispy.
1:18:39 > 1:18:42- Crispy, yeah, and fresh. - What do you think?
1:18:42 > 1:18:44And the texture of the veg, don't overcook the veg.
1:18:44 > 1:18:48- It's quite nice to have the fresh veg there.- And so quick and simple.
1:18:48 > 1:18:50- It was, yeah, the whole thing in one go.- That's right.
1:18:50 > 1:18:52It'll just take you two hours to clean up,
1:18:52 > 1:18:53the way that we're cooking.
1:18:53 > 1:18:56- Oh, dear.- It's amazing. - You like that?
1:18:56 > 1:18:58Don't forget, Paul, it has to come up this end as well!
1:18:58 > 1:19:01THEY TALK OVER EACH OTHER
1:19:01 > 1:19:05- Hold on.- Dive in.- Wait, wait, wait. OK.- There you go.
1:19:05 > 1:19:08You don't have to use grey mullet, you can use whatever you want.
1:19:08 > 1:19:11No, you can use red mullet and the really good alternative,
1:19:11 > 1:19:12gurnard, that's a wonderful fish.
1:19:12 > 1:19:14Again, not in huge demand,
1:19:14 > 1:19:17but it's tasty and very easy to cook, very quick.
1:19:17 > 1:19:19Paul likes it and I'm sure the girls are going to dive in to it.
1:19:23 > 1:19:24A lovely mullet from Michael
1:19:24 > 1:19:27and James is almost growing his own mullet there, too.
1:19:27 > 1:19:30Now, when Rhod Gilbert came to the studio to face his food heaven
1:19:30 > 1:19:32or food hell, he was craving curry,
1:19:32 > 1:19:36but would he have to settle for scallops? Let's find out.
1:19:36 > 1:19:37Now it's time to find out
1:19:37 > 1:19:40whether Rhod will be facing food heaven or food hell.
1:19:40 > 1:19:41Everybody here has made their minds up.
1:19:41 > 1:19:43Food heaven would be, of course, chicken,
1:19:43 > 1:19:46a nice little chicken curry. Lovely.
1:19:46 > 1:19:49All these different spices with a pile of chips
1:19:49 > 1:19:50that are going to go with it.
1:19:50 > 1:19:52Alternatively, the dreaded food hell.
1:19:52 > 1:19:54We've got scallops over there with some mash,
1:19:54 > 1:19:56a nice little sort of cream sauce to go with it, with some fennel
1:19:56 > 1:19:59and baby leeks, bit of asparagus,
1:19:59 > 1:20:01topped with a bit of Gruyere cheese under the grill.
1:20:01 > 1:20:04You can dress it up however you want. I don't want it.
1:20:04 > 1:20:08- You don't want it?- No. I don't mind some of the bits you've got with it,
1:20:08 > 1:20:11but scallops, no. I didn't even know they looked like that, to be honest.
1:20:11 > 1:20:13Louise and Jenny didn't want curry, either.
1:20:13 > 1:20:15They didn't want curry?
1:20:15 > 1:20:17And, unfortunately, he's stuck by his guns
1:20:17 > 1:20:19so that's what you're getting. You're getting scallops.
1:20:19 > 1:20:22- We've... - LAUGHTER
1:20:22 > 1:20:24We got on quite well over there.
1:20:24 > 1:20:26That's what you're getting.
1:20:26 > 1:20:28I said you had a nice top on and everything.
1:20:28 > 1:20:31Right, so we've got our scallops over here.
1:20:31 > 1:20:35- Now, you may want to go round here. - There's a chicken curry there!
1:20:35 > 1:20:39I know, that's why I'm moving you over there so you can have a look
1:20:39 > 1:20:40about how we prepare these scallops.
1:20:40 > 1:20:45So, what I want you to do, if you can prepare the asparagus, the leeks
1:20:45 > 1:20:49and the fennel there, I'm going to get my sauce on, first of all,
1:20:49 > 1:20:52for this, a nice little thin sauce of shallots...
1:20:52 > 1:20:56- It's a beautiful creature. - I don't like them.
1:20:56 > 1:21:00- See that? Still alive.- That's still alive?- Still alive, yeah.
1:21:00 > 1:21:02Doesn't he get a vote?
1:21:02 > 1:21:04LAUGHTER
1:21:04 > 1:21:06I'm sure he'd go for chicken curry right now.
1:21:10 > 1:21:12What was that?
1:21:12 > 1:21:14"Chicken curry!"
1:21:16 > 1:21:17I can't believe that's what...
1:21:17 > 1:21:20- I didn't even know they looked like that.- That's what they look like.
1:21:20 > 1:21:24These are the hand-dived scallops that they catch,
1:21:24 > 1:21:25mainly the really good stuff
1:21:25 > 1:21:28I reckon is off the west coast of Scotland,
1:21:28 > 1:21:30like most of the great seafood.
1:21:30 > 1:21:32They've got wonderful seafood up there.
1:21:32 > 1:21:35Hand-dived, you get the smaller ones round the Isle of Man,
1:21:35 > 1:21:36which are brilliant as well.
1:21:36 > 1:21:38There's really large ones, but these are delicious.
1:21:41 > 1:21:44JAMES LAUGHS Look at his face!
1:21:44 > 1:21:47So, they've got their yellow roe, we can keep that,
1:21:47 > 1:21:50but I'm actually not going to use it for this one
1:21:50 > 1:21:52so we've got our sauce here, we've got some...
1:21:52 > 1:21:54Who first decided to eat that?
1:21:54 > 1:21:55It was fantastic!
1:21:56 > 1:21:59I don't know, but it's been good ever since, you see?
1:21:59 > 1:22:02So, what is that bit of it that you're pulling out there, then?
1:22:02 > 1:22:05Yeah, well, some you can eat, some you can use for sauces...
1:22:05 > 1:22:07But that bit, the main bit that we're used to
1:22:07 > 1:22:09seeing on a plate, what part of a scallop is that?
1:22:09 > 1:22:11That's the most beautiful muscle of the scallop.
1:22:11 > 1:22:13The most beautiful muscle?
1:22:13 > 1:22:15It's like the heart, its like the heart of the scallop.
1:22:15 > 1:22:17Yeah, it's very romantic, yeah(!)
1:22:17 > 1:22:19LAUGHTER
1:22:19 > 1:22:21Right, I've got my sauce on here.
1:22:21 > 1:22:24I've got a little bit of shallot in there, some white wine,
1:22:24 > 1:22:28cooking away nicely with a little bit of stock and then I need
1:22:28 > 1:22:31to make this potato, or rather I need to make pommes duchesse,
1:22:31 > 1:22:32which is baked potato,
1:22:32 > 1:22:35which you need to take out the skins,
1:22:35 > 1:22:37put it through a potato ricer and you mix it.
1:22:37 > 1:22:40It's not mashed potato, it's pommes duchesse so you mix in an egg yolk,
1:22:40 > 1:22:42a tiny little bit of butter in there as well
1:22:42 > 1:22:45and that's going to be piped around the edge over here.
1:22:45 > 1:22:48I'm blanching off my asparagus and everything else
1:22:48 > 1:22:51so that's got the asparagus, we've got the little leeks
1:22:51 > 1:22:52and the little baby fennel in there.
1:22:52 > 1:22:54The sauce is coming away nicely.
1:22:54 > 1:22:58The shells, I've got... That's what we're going to use.
1:22:58 > 1:23:00We're going to use these to cook with
1:23:00 > 1:23:02and this is where the old coquille St Jacques comes from
1:23:02 > 1:23:05cos you actually use the shells. Wash them up.
1:23:05 > 1:23:08Can I use those scallops, please, Chef?
1:23:08 > 1:23:10- There you go.- Thank you.
1:23:10 > 1:23:12And we'll just basically slice these.
1:23:12 > 1:23:16- Can I tell you a very quick jacket potato story, James?- Go on, then.
1:23:16 > 1:23:19I was in a food hall in Australia once and I ordered
1:23:19 > 1:23:24a jacket potato from this jacket potato stand and it came in
1:23:24 > 1:23:27a little polystyrene tray with tuna mayonnaise or whatever it was
1:23:27 > 1:23:29and as I started eating it, there was a shelving bracket,
1:23:29 > 1:23:32- one of those L-shaped shelving brackets in it.- "In it"?
1:23:32 > 1:23:34In it and I took it back to the guy
1:23:34 > 1:23:36and I said there was a shelving bracket in there.
1:23:36 > 1:23:39He said, "Well, that's ridiculous. There's no way that could happen."
1:23:39 > 1:23:42And I looked behind him and there was a shelf like that.
1:23:42 > 1:23:45LAUGHTER
1:23:45 > 1:23:46And I thought...
1:23:48 > 1:23:51Absolutely true!
1:23:51 > 1:23:54THEY CONTINUE TO LAUGH
1:23:56 > 1:23:58And what was his answer?
1:23:58 > 1:24:01I think he gave me my money back.
1:24:01 > 1:24:03I think he accepted defeat gracefully at that point.
1:24:03 > 1:24:05He was very apologetic.
1:24:08 > 1:24:10Right, pommes duchesse, we need that in a piping bag.
1:24:10 > 1:24:11What is pommes duchesse?
1:24:11 > 1:24:15I have to explain that! It's mashed potato, but without the cream.
1:24:15 > 1:24:18It's basically baked potato kind of stuff, but...
1:24:18 > 1:24:22- It's baked potato in a bag, is it? - Eh?- Baked potato in a bag.
1:24:22 > 1:24:25- Back to front.- Right!
1:24:26 > 1:24:28- Right.- Why would you ruin a perfectly good baked potato?
1:24:31 > 1:24:33- Right. - It's one of my favourite foods.
1:24:33 > 1:24:35Right, now he's going to pipe it round the edge.
1:24:38 > 1:24:41You've done that before, that's for sure.
1:24:43 > 1:24:46- Getting it, Rhod?- Yeah. - You want to do the next one?
1:24:46 > 1:24:48It's not making it any more appealing.
1:24:48 > 1:24:53- There you go. You're next, Rhod.- Am I?- Oh, yeah.- Oh, sorry.- You ready?
1:24:53 > 1:24:56- You watched me closely, yeah? - No, I didn't watch at all.
1:24:56 > 1:24:57Couldn't stop thinking about
1:24:57 > 1:24:59how you were ruining a perfectly good jacket potato.
1:24:59 > 1:25:01Oh, dear.
1:25:02 > 1:25:04Oh, this is like The Generation Game.
1:25:07 > 1:25:09- Very nice, Rhod. - That's all right, actually.
1:25:09 > 1:25:11Yeah, yeah, we're getting the hang of it.
1:25:11 > 1:25:14It's not bad. Yep.
1:25:14 > 1:25:17- There we are.- Looking good. - Tidy that up a bit there.
1:25:17 > 1:25:20Yeah, that's it, fill the gaps in, fill the gaps in.
1:25:20 > 1:25:21What do you reckon, James?
1:25:21 > 1:25:23It's nice, but I don't need it cos I've got...
1:25:23 > 1:25:26- So, you don't want that one? - No, I don't want that one.
1:25:26 > 1:25:27What's wrong with that one?
1:25:27 > 1:25:29- I was just giving you something to do.- What's wrong with it?
1:25:29 > 1:25:31LAUGHTER
1:25:31 > 1:25:34Right, so we've got our scallop... What's wrong with that?!
1:25:34 > 1:25:36- There's nothing wrong with that. - Look at that.
1:25:36 > 1:25:39Right, so, basically, we've got the scallops.
1:25:39 > 1:25:43Everything else has gone in there, the veg and stuff like that,
1:25:43 > 1:25:46and then we're going to take the cheese, this Gruyere cheese...
1:25:46 > 1:25:48You got a grater there? There you go.
1:25:48 > 1:25:51- Little grater, we go over the top... - I thought Gruyere had holes in it.
1:25:53 > 1:25:56Emmental has got holes in it.
1:25:56 > 1:25:58Do you want a taste?
1:25:58 > 1:26:00Hasn't Gruyere got holes in it?
1:26:00 > 1:26:03- Breadcrumbs.- I must be buying the wrong type of Gruyere.
1:26:03 > 1:26:05LAUGHTER
1:26:05 > 1:26:08I'll have to change my Gruyere supplier.
1:26:08 > 1:26:10Full of holes!
1:26:13 > 1:26:16- It has got holes in it, hasn't it? - This goes under the grill.
1:26:16 > 1:26:19Give me strength! That goes under the grill.
1:26:19 > 1:26:22Do you want to taste this curry? This is the first time...
1:26:22 > 1:26:25Of course I want to taste the curry, that's my food heaven!
1:26:25 > 1:26:28- Not that thing, whatever it is. - Chop me up some coriander.
1:26:28 > 1:26:32I'll let you have a taste of this.
1:26:32 > 1:26:34There you go.
1:26:34 > 1:26:37So, this is the chicken curry.
1:26:37 > 1:26:40This has got all manner of different spices in there and everything else.
1:26:40 > 1:26:43Caramelised onions, which you want in there as well. Salt.
1:26:43 > 1:26:45Salt.
1:26:45 > 1:26:48Black pepper, which we'll put in.
1:26:48 > 1:26:51And just cos Aggi's here and he loves this bit,
1:26:51 > 1:26:53it's going to be butter chicken.
1:26:53 > 1:26:56- Olive oil is there. - It's not olive oil, it's butter.
1:26:56 > 1:26:59There you go. So it's in with your butter chicken.
1:26:59 > 1:27:01Coriander goes in, see?
1:27:02 > 1:27:05And then hopefully we've got... Have we got a bowl there?
1:27:05 > 1:27:06Here you go.
1:27:06 > 1:27:10- Does that smell good?- It does smell good, yeah.- Scallops are burning.
1:27:10 > 1:27:11Good!
1:27:11 > 1:27:13LAUGHTER
1:27:13 > 1:27:14Oh, well, never mind.
1:27:14 > 1:27:18- Shame about the scallops!- No, they're all right.- Curry's ready.
1:27:18 > 1:27:19Right.
1:27:21 > 1:27:23Oh, go on, burn the scallops, James.
1:27:23 > 1:27:26- I'm with you on that, Rhod. - Do you not like scallops either?
1:27:26 > 1:27:31I like scallops, but I'm bang into that.
1:27:31 > 1:27:33- That's proper food.- Brilliant!
1:27:33 > 1:27:35So, I get to have the heaven as well?
1:27:35 > 1:27:36Yeah, it's half and half.
1:27:36 > 1:27:39- Tell me what you think of that. - I will.
1:27:42 > 1:27:45- It's awesome.- You like that?- Mmm.
1:27:45 > 1:27:47We haven't got any chips with it, but there you go.
1:27:47 > 1:27:49No, the chips would have been nice, but...
1:27:49 > 1:27:50LAUGHTER
1:27:50 > 1:27:54Right, we've got the... We'll just put the...
1:27:54 > 1:27:58- This is just to stop the shell from falling over.- Mmm!
1:27:58 > 1:28:00And then I'll bring this over.
1:28:00 > 1:28:02That's amazing!
1:28:04 > 1:28:06I'm full now, to be honest.
1:28:06 > 1:28:08LAUGHTER
1:28:08 > 1:28:11I don't think I can manage my scallops.
1:28:12 > 1:28:14And there you have...
1:28:15 > 1:28:18That's enough.
1:28:18 > 1:28:20That does look pretty good, bud. You've got to...
1:28:20 > 1:28:22No, honestly, I don't like scallops.
1:28:22 > 1:28:24LAUGHTER
1:28:24 > 1:28:26- You've got to try it. - So, they're still scallops.
1:28:26 > 1:28:29Unless you drew a face on it, it's not going to...
1:28:31 > 1:28:33Tell us what you think.
1:28:35 > 1:28:38Well, I can keep saying I don't like scallops.
1:28:38 > 1:28:42I don't know how many times I can tell you, James!
1:28:42 > 1:28:46- Fine! Have this, then.- If I liked scallops, it'd be awesome.
1:28:46 > 1:28:48Well, that's the whole point of the programme.
1:28:48 > 1:28:50I'm trying to make you like them, but you're still...
1:28:50 > 1:28:52You can't make somebody like things.
1:28:56 > 1:28:59Well, you can't please everyone and Rhod was certainly
1:28:59 > 1:29:01far from pleased to be served up scallops.
1:29:01 > 1:29:05Now, I'm afraid that's all we've got time for on today's show.
1:29:05 > 1:29:07I hope you've enjoyed taking a look back at some
1:29:07 > 1:29:10of the fantastic recipes from the Saturday Kitchen archives.
1:29:10 > 1:29:12Hopefully you've been inspired to get cooking.
1:29:12 > 1:29:15Have a great week and we'll see you soon.