05/03/2017 Saturday Kitchen Best Bites

Good morning. The next 90 minutes is jam-packed with mouthwatering

recipe ideas that you won't want to miss. Don't go anywhere.

This is Saturday Kitchen Best Bites.

Welcome to the show.

We have first class chefs serving magnificent food and

a healthy portion of celebrity guests.

Coming up on today's show, James Martin dishes up goat's cheese

en croute for TV presenter Suzi Perry.

Lawrence Keogh is here showcasing a lesser-known delicious flatfish.

He pan fries megrim sole and serves with melted potted shrimp butter,

sea kale and lemon flowers.

Vivek Singh shows us he's not kidding around when it comes to cooking.

He is making goat and sweetcorn curry,

accompanied with a tasty chickpea bread.

Taking on the formidable omelette challenge today are Glynn Purnell

and Andrew Turner and something tells me Andrew's been practising.

Then it is over to Michael Caines

who is cooking up an Asian-inspired fish dish -

fillets of grey mullet and lightly fried and seasoned with lime

before being served up with stir-fry of mangetout,

bean sprouts and shiitake mushrooms. And finally, comedian Rhod Gilbert

faces hid his food heaven or food hell.

Did he get his food heaven, butter chilli chicken with chips

or his food hell, eels with asparagus, leek and fennel ragout?

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

But first it's over to the fantastic Ching-He Huang who somehow

manages to knock up a banquet of Chinese cuisine in

a very short space of time.

Getting things under way is a brilliant recipe from this lady.

Ching-He Huang. Great to have you on the show.

SHE SPEAKS OWN LANGUAGE

Yes, of course it is!

-OK.

-What are you going to be doing?

-Ruth, I hope you like mussels.

-Yes.

-In their shells. It's OK.

I have a nourishing seafood broth with all this beautiful seafood,

squid, prawns, mussels.

First, I'm going to get making the vegetarian spring rolls and I

thought, James, if you could help drain the seaweed,

I have wakame seaweed

and some wood ear mushrooms, it is a fungus, actually,

and it has been soaking in hot water

and that needs a little draining. It has been soaking in cold water.

-Drain both of these?

-Yes, please.

In Chinese cooking,

seaweed is a homonym

for prosperity.

-For prosperity.

-OK.

-OK.

And spring rolls is, we say in Chinese...

SHE SPEAKS OWN LANGUAGE

I can't say this, my mum's going to kill me!

You can say it better than me! LAUGHTER

I'm not going to sell it doing that!

I am staying well away from that.

It means I wish you tonnes and tonnes of gold.

That is why I will show you how to make spring rolls.

I have the filling mix done.

I'm liking the idea that the bit I have to do for this buffet

is everything else other than the bit you've got already prepared.

Yeah! Exactly. I've got to make you work. You make me do the washing up!

So, in this filling I have got all ready for stir-fry,

fresh shiitake mushrooms with five spice, some water chestnut, bamboo

shoots, seasoned with a little bit of rice wine and soy sauce.

I hope Ken approves! And then that is mixed in with some shredded

kale, carrot and spring onion and bean sprouts, so you have

a hot mix and a cold mix. And you bring those together.

And then you have this.

What we do, I have some spring roll pastry and...

-Which is also already done.

-This is already done!

-There's a theme throughout this dish!

-But this is brilliant.

A lot of the Cantonese chefs use it and it gets it nice and crispy.

And it has coconut oil in it as well.

You could eat it raw and make a raw spring roll which is really healthy.

But we are going to fry for this recipe.

We will put that there and make the diamond shape.

And then leave a few centimetres from the bottom diamond

and roll, roll, roll and as you come to the middle,

bring the two ends together to make sure that is tucked in

-and the trick is to seal it...

-Where has the noodles gone?

Yeah, I've got long-life noodles.

I had better get those in as well.

OK. God, I don't know why I misinterpreted the brief!

I have long rice noodles here.

-SHE SPEAKS MANDARIN

-..we call in Mandarin,

-and in Japanese it's...

-SHE SPEAKS JAPANESE

And you buy these ready done and they are beautiful.

Just three minutes in water, no need to salt.

Back to the spring rolls, you have to crack an egg.

So, it is really important to use

a beaten egg to help seal it.

-Make sure it all stays inside.

-This is like filo pastry, dries out.

Yeah, tries out quickly.

You could use filo and bake it

or pan fry these if you want more...

if you are looking after your health.

But we need to get it nice and golden for Chinese New Year.

That is why we are frying it. That is the traditional way.

-So, you don't seal them with water or anything?

-No.

Egg is better. Lightly beaten egg is much better.

And so, the lovely Michaela, we made all of these before.

We just put them into the fryer like that.

-What do you want me to do with this lot?

-Until they're nice and golden.

-What do you want me to do with all this here?

-If you could, please...

I have red miso paste,

if you put that and loosen it with rice vinegar.

We have some mirin as well.

If you could add a pinch of salt and soft brown sugar.

This is the dressing for the salad.

The dressing for the seaweed salad.

So, in there we have British Granny Smith apples for

a nice tartness,

we have the Japanese seaweed and also Chinese...

the wood ear fungus so it is crispy and textured and slippery

and it means good wealth. Good wealth, good health.

What is this in here?

So, you know the sesame seeds that you ground until it is like

a soft paste, a little bit of sugar, small pinch of salt, lovely.

This dressing is going to go with the seaweed and everything else as well.

Now, this year has all ready started off busy for you, a new book out as well.

Yes, thank you. It is called Eat Clean: Wok Yourself To Health.

It is because now I am married,

I have to look after my health because my mum is like,

"When is my grandchild?" There is a lot of pressure!

So, it is all about kind of being more mindful.

My recipes are never overly indulgent but it is cleaning

up my own act, really. Making it more healthier.

-I will look after those for you.

-Thank you. So...

I got confused, I was reading about you last night in the brief

and I thought, I got it wrong, I couldn't understand.

"Ching is an ambassador for WWF." I thought that was wrestling.

LAUGHTER

But then I read about it...

I'm good at wrestling as well! I could take you on.

-You are busy doing that.

-That is for Earth Hour.

That is coming up in March 28th and it is really wonderful.

We switch our lights off for a day,

we have a healthy meal and it is all good.

Good for the environment.

-That is all gone.

-Thank you, Chef.

Now in here, scrape that, boiling water.

We whisk in some miso.

-This is the broth.

-This is the light broth.

A miso is a fermented bean paste and its origins also we share the

same origins for this because we have a...

-SHE SPEAKS OWN LANGUAGE

-..in China, which is yellow bean paste.

This is the Japanese version and it's very healthy.

-You don't want to boil it.

-You do not boil it.

No, you want to keep all the goodness because it

has natural enzymes in there. It is really good for your health.

We pop shellfish in, the prawns, the mussels.

-That is just water you put in there.

-Yeah, it is very quick.

And miso, you can make a marinade, you can cook with it,

you can, you know,

put it in a salad dressing where you keep it raw.

-You have different types, though.

-Yeah, red and white.

And so the white is lighter, sweeter,

has that lovely umami

but the red is more intense.

-OK.

-Pop that in there.

-Do you want coriander in here?

-Yes, please, Chef.

So, I grate in some ginger.

Traditionally, miso soup has dashi which is fish stock.

I'm not adding that in because we have lots of seafood in here

so I am adding in grated ginger.

These are not far off.

I'm also going to add in a drop of Shaoxing rice wine in the soup.

And also a little bit of low sodium light soy.

Low sodium light soy?

Yeah, it has less sodium in it so it is better for your heart.

OK?

-Bread and butter pudding, I've had it!

-This is spa cuisine.

But it fascinates me, all the little things you come up with

because they are good luck as well.

Yes, it means prosperity.

So, everything is prosperity!

We're obsessed with money, the Chinese.

I shouldn't say that. No, and health.

Right, now, you want me to do this sauce for this,

cos this is quite an interesting thing,

-normally with the spring rolls...

-Yes.

..how people would do it at home, bits and pieces like that,

they would just kind of serve them and then serve them with this...

Well, you can explain what this is. What's that?

So, um, this is a Thai sweet chilli sauce.

-That's what they would normally put it with.

-Yeah, normally.

-This is...

-This is sriracha, yes. It's a Thai hot sauce.

I love both of these,

and I love combining the two, so you get a much spicier

sort of sweet chilli sauce,

so it's got that nice kick to it, that I love.

-Thank you.

-I'm going to put...

-You mix half and half together, yeah?

-Yeah.

OK, I'm going to put half and half together,

and we're ready for your...

-soup.

-Lovely.

-So you mix half...

-In Cardiff we say...

-DRAWLING VOICE

-..half and half.

-Half and half.

-Half and half.

-Half and half.

That's without chips and rice...

LAUGHTER

That goes with that. And then of course you've got the salad.

-Am I allowed to mix this by hand?

-Yes. Yes, please do.

-It's not bad luck or anything like that.

-No.

As long as your hands are clean.

SHE LAUGHS Yeah.

-Sesame seeds. That'll do.

-Right, lovely.

So the mussels are opening up.

I mean, this is really quick and simple. Makes such an easy supper.

-You could put fish in there, as well.

-Right.

Lovely, that looks beautiful. Thank you, Chef.

That gets poured straight over the top. Nice and simple, as well.

Yeah, really simple, really healthy.

-So to flavour that...

-Really clean.

-..that is the miso paste that's flavoured...

-Yeah, it's the miso paste.

Make sure you get one that's GM free, so it's super healthy,

it's not modified or anything like that.

So organic and also MSG free.

-So quick and simple.

-Yeah.

So, I don't know, maybe some more veg,

some more crunchy veg over the top.

-Less is more, less is more, less is more.

-Less is more.

-SHE LAUGHS

-OK!

And you've got the long-life noodles in there.

So we haven't mentioned what year it is this year. What year is it?

-This is the year of the wooden sheep.

-The wooden sheep?

-Yeah, wooden sheep. Wood sheep.

-Wood sheep?

Or ram, or goat, cos... Bit of a confusion at the minute.

LAUGHTER

There you go.

How can there be confusion between a wooden sheep, a ram and a goat?

Because, because in Chinese we call sheep, ram and goat young,

so the literal translation is... You guys, you know,

you have a lot more kind of...

You're more defined in your language, in that sense.

-It's a wooden sheep.

-It's a wooden sheep.

-Give us the name of this dish.

OK, so we've got vegetarian spring rolls, for prosperity,

cos they look like bars of gold, we've got some seaweed

for prosperity, cos it's a homonym for posterity, we've got miso soup,

nourishing seafood miso soup, with longevity noodles.

-All we need's a wooden sheep.

-That's it.

We got there. This is where we get to dive in to this.

-So grab that soup.

-OK.

-There you go.

-I just forgot.

Yes, you haven't even got everything, really...

-This is amazing.

-No, no, fish for abundance.

-You need your fish, Ken.

-Oh, wow.

-Dive in to that.

-My husband would love that.

He loves miso. He uses it quite a lot, you know...

-Just try that, so much flavour out of that, as well.

-Oh, yeah.

You just need a little bit, it's quite high in salt,

so you only need a little bit, goes a long way.

I'm going to have a prawn, as well.

And prawns rather than whitefish, you just...?

-You could use whitefish as well, yeah. Absolutely.

-That's lovely.

You could pan-fry it and then flake it over the top if you want.

-It's delicious.

-It's good.

-Mm.

So, there you go, prosperity, nourishment and longevity,

all served up in food form. Well done, Ching.

Now, coming up, James cooks goat's cheese en croute for Suzi Perry,

but first, it's over to Rick Stein,

who is investigating fish farming in the Scottish Highlands.

60 miles down the coast from Flamborough is Grimsby.

In the 1950s, Grimsby was one of the largest fishing ports in the world.

Thousands of tonnes of fish were landed here by its 300-strong

trawler fleet, and the place was booming because, as they say,

"One fisherman at sea is work for half a dozen people on land."

Those are the people who provide the stores, the spares,

make the nets, process the fish,

transport it to markets and turn it into fish fingers.

Since the Icelanders kicked everyone out of their fishing grounds,

things have been in decline.

The Icelanders, much as they got up the noses of the British

during the cod wars of the late '60s, were indeed very far-sighted.

You have to visit The Fishing Museum in Grimsby.

It's full of a sweet sadness for busier times.

WIND WHISTLES

Except you wonder why anybody in their right minds would've

wanted to work on an ice-cold slippery deck, with a force eight

nipping at their ears, while they gut cod with unfeeling fingers.

-RADIO PRESENTER:

-'This is the BBC Home Service from Manchester.

'The upturned hull at the Grimsby trawler...'

I thought the whole museum was art,

and the last scene just moved me.

'..19 men on board at the time of the tragedy.

'They are now all assumed to have been lost at sea.'

SEAGULLS CRY

Well, we were due to be filming these Spanish and French

trawlers over there in Loch Inver this morning,

but last night in the bar of the hotel, the harbour master

came over and asked us if we'd mind not filming,

because a Scottish lad had been killed on a boat

just out of Loch Inver.

It was a steel-horser that just parted

and just killed him instantly.

And I was standing on a trawler

about a month ago under one of these horsers,

and just hearing it wine above my head and just feeling the tension

of it and just thinking, "Well, if it parted, it would be instant."

And it just makes you think, cos it's such a lovely day today,

that tragedy like that can come just out of the blue in fishing.

This Scottish pub is alive with voices from Spain,

Portugal and France.

They're waiting for the tide to take them way out into

the Atlantic, to very deep water.

They'll be at sea for ten days, fishing continuously,

down into depths almost beyond the imagination.

All the fish they catch will be sent to the continent.

I sometimes wonder, after ten days at sea

and then a long lorry drive, what condition the fish will be in

when it eventually arrives at the market.

I've been in fish for about 25 years,

and I like to think if you ever put me on Mastermind I'd do OK.

That is until today.

I mean, I've seen fish today I never could've dreamt about.

They're terrifying, some of them. I mean, look at something like this.

That's called a rabbit fish. Why is it a rabbit fish?

Maybe it's its big floppy ears,

or its sort of rabbit-like mouth, I don't know.

But it looks really weird, doesn't it? Look at this.

This is an orange roughy.

Now, one of these things about all these fish, which come from

the deep, deep Atlantic, in the Rockall Trough,

is they take ages to grow.

That is 80 years old. 80 years old.

And what worries people is how long they'll last for.

What worries me is who the hell would want to eat them.

Look at this one over here!

Now, that ain't made out of rubber.

It's a type of shark called a siki, or a Portuguese dogfish.

I've been trying to find out who eats this sort of fish.

I don't know if I ever saw a John Dory for the first time,

I still think I'd want to eat it, cos I think it's very pretty.

But some of this fish, well, it just don't look pretty to me at all.

I mean, look at this over here.

I mean, honestly, would you want to eat that?

I mean, compare that with something like a bass, or a salmon.

I'm sorry if I sound unenthusiastic about these fish,

but it really worries me that we don't know enough about them.

All we know is that they come from the abyss -

and most of them are as old as your grandmother.

But they're cheap,

and this lot is destined for school dinners in France.

I watched these guys load up before they caught the tide.

I always used to think when I saw fishing boats going out,

how exciting and romantic,

when they were going after silver darlings,

or chunky white-fleshed turbot, or red-spotted plaice.

This time I felt how much they were going out and scooping up

just another commodity.

I felt a lot happier in Peterhead.

It's a tremendous fish market.

One of the biggest in the country.

Superb cod and haddock, all in lovely condition.

But I was looking for a fish which is a real favourite.

Unfortunately, it's getting scarcer

and trawlers have to go way off northern Scotland to find them.

And one of the great things about this market is species that

I don't get a lot of down in Cornwall, particularly this one,

which is one of my favourite fish, halibut. It's so good.

And, actually, this comes from way north, in the Norwegian sector.

I don't know whether they're catching so much around here

any more. But what would I do with halibut?

Well, one thing you have to watch with halibut is it can get

a bit dry if it's sort of a bit overcooked.

So I tend to favour thin slivers of halibut,

just cooked very, very quickly.

And I'm thinking of doing this in a little bit of olive oil

and cooking it very, very gently.

But as I said, I love this fish.

It's such a pleasure to see so much of it.

So I take a shallow pan,

I put it on the heat and I add some olive oil.

I put the fillets of halibut into the pan

and then I'll barely cover the pan with the oil.

I'm trying to be as mean as possible with the oil

because it's very expensive,

but I don't want to avoid covering the halibut.

Now then, just look at those fillets of halibut.

It's a big fish and it's steaky, it looks like a big rump steak,

but, of course, much more delicate.

I put it on the heat and I bring the heat up very gently.

Now, all the time I'm testing the temperature with my little finger.

It's a great thermometer and when the oil gets too hot

for my little finger, but only just too hot, I know it's right.

When it's beginning to get there, I just move the fish around

a little bit, just to redistribute the heat in the oil.

Test it again,

and when it's just getting a little bit uncomfortably hot,

I pull the pan off the heat,

and that's it, I leave it for five minutes.

You may not think it'll cook in the middle by then,

but believe me, it will.

Now, during that five minutes, I prepare the base of my dish,

which is just some thinly-sliced cucumber.

Now, get a sort of wok type of pan, get that really hot

and add some olive oil, a couple of tablespoons.

Get that hot, throw in the thinly sliced cucumber,

and then a really big pinch of freshly chopped dill right in there.

Stir-fry, turn it over with a big spoon.

Now a fillip, a sort of slug, of good wine vinegar, not too much,

probably about a tablespoon. In that goes and a tiny bit of salt.

Turn that over very quickly, take off the heat

and now to assemble the dish.

I put the cucumber on the warm dish, I lift the fish

out of the olive oil and put it on top of the cucumber on the plate.

I'm going to make a bit of sauce with what's

left in the bottom of the pan, so I'll pour the olive oil off the pan,

but leave a little residue in the bottom

where the juices from poaching the fish have collected

and you can use that olive oil for frying chips, it's brilliant.

Chips made in olive oil are fantastic, so don't throw it away,

but I just spoon that liquid in the bottom of the pan around my plate

to make a little sauce

and sprinkle some sea salt around there,

then just a sprig of dill on the plate, and that's it,

but when you part the flakes of halibut

and you see how moist and fresh it is,

you'll see the point of the whole dish.

It's clear that fish farming has a big future.

Even the World Bank admits that,

and I'm pleased that attempts are being made to farm

one of my favourite fish, the turbot, in Tayinloan in Argyll.

Seeing a turbot at close quarters,

I was quite surprised how boring they are.

They sit at the bottom and do nothing.

In fact, they need a few cod swimming around

to stimulate their appetites.

But, that being said, it's a great idea

because they are naturally non-movers, unlike salmon,

and it seems OK to keep them in pens.

I have a friend who goes apoplectic at the mention of salmon farms.

He says it's like putting a swallow in a cage.

The salmon is, after all, a migratory animal

and needs plenty of room.

But there's no getting away from it -

freshly poached salmon was once a dish only for the rich man's table

but now it's one of the cheapest good-quality fish

on the fishmonger's slab.

Lessons, I know, are being learnt in this business.

The worst mistake was to overcrowd the salmon in pens

and douse them in chemicals

which kept them free of lice and disease

but they were fat and flabby

and it did a great deal of damage to the wild stock.

But here at Loch Duart in the Highlands,

Andrew Bing explained what they are doing differently.

Well, we believe we have an entirely sustainable form of agriculture.

And everything we do works to minimise

any effect on the environment

and we do everything we can to promote the welfare of the fish.

Everybody talks about sea lice, fish being eaten away by lice

caused by the concentration of fish. How do you deal with them?

As you've seen, we've got populations of fish here

with no sea lice on them at all.

We've got extensive husbandry practices here,

low stocking densities and guys who know how to look after the fish.

And these are fit and healthy fish and hardly any sea lice here at all.

I must say, this is the closest to a wild salmon I've ever seen

a farm salmon, it's got a sleek torpedo shape, good fins on it

but above all it feels firm and not flabby like a lot of farmed salmon.

This is a very old English recipe -

salmon en croute with currants and ginger.

But first the stuffing. It's chopped ginger and syrup, butter,

currants, mace, salt and pepper.

It's quite sweet, but that befits its old English nature.

So you mix all those ingredients together to make the stuffing.

Now you take the salmon, season it with salt and pepper.

It's in two pieces and best to have a nice loin of salmon,

so it's really thick.

Spread the butter over the top of one half of the loin,

spread it evenly right over there and then lay the other part on top.

Now take some puff pastry, a layer underneath

and then another layer over the top,

having just egg-washed the bottom layer

so they'll stick together nicely.

Salmon en croute used to be a great favourite in the restaurant.

We stopped doing it.

This one comes from George Perry Smith

who used to have The Hole In The Wall in Bath.

He taught me how to do it.

So, you use the tines of a fork to make a pattern all the way round

and then a spoon to make some nice fish scales -

nothing too complicated -

but when that bakes and puffs up, it will look great.

Then you brush everything with egg wash to give it a nice bronze,

slightly shiny colour and bake it in the oven for about 30, 35 minutes.

Out it comes. Doesn't that look good?

Just slice off the outer layer of puff, then a good slice.

D'you know, I think this is fantastic.

I don't know why we ever took it off the restaurant menu!

Just reminds me of George Perry Smith.

He taught me so much, a classic English Chef.

And it's a classic British dish.

I think it goes back as far as Henry VIII.

The end of my journey.

In one way, I've been really cheered by the variety and freshness

of fish caught every day from around our shores.

I think we're very lucky here.

But I really can see species of fish disappearing from my

restaurant menu even in my lifetime.

We can't let this happen. If we love something enough,

surely we can find a better way to look after it.

How delicious does that look? Now, I love salmon en croute

and I'd definitely put it back on the menu, if I was you, Rick.

Cheese is another thing that's great cooked en croute,

a good brie works really well

but now I'll show you a simple en croute recipe

using an unusual English goat's cheese from my neck of the woods,

Yorkshire, which we've got in here.

Swaledale goat's cheese made by a great lady called Mandy Reed.

This is from Richmond, Richmond in Yorkshire,

not Richmond in Surrey, but it's a great goat's cheese.

A crumbly texture of cheesy, like a cow's milk cheese,

but it's really, really delicious

and those people who don't like goat's cheese

cos they're put off by the smell and strength,

that's a good one to look for,

and also Perroche made by a company called Neal's Yard. Really good.

But what I'm going to do first of all is make a nice little pithivier,

a traditional French-style dessert, generally...or normally.

Normally done with apples and pastry cream

but this one, I'll do a savoury one which has spinach.

In there, I'll put some spinach in here.

Bit of butter. Wilt this spinach down with some salt,

a nice bit of salt, a bit of pepper.

Wilt that down nicely.

We'll get a little fork there.

Bring this so it colours very quickly

but we don't want to overcook it

cos this is going to be in the pastry so it will be cooked again.

I'll put that into a bowl.

That will quite happily cook nicely.

Next, turn to our little cheese before I talk about our pastry.

I've used the smaller cheese, you can get this in a wax rind,

take the wax rind off and it's a perfect portion or two portions

if you're cooking dinner, Suzi!

-If you bother to turn up on time!

-Two portions.

We've got some pancetta here.

You don't have to use pancetta,

you don't have to use pancetta or bacon for this

but it adds to the flavour nicely and works well.

A bit of saltiness to it

and we wrap this just carefully just over the pancetta like that.

Fold that over and quickly I will pan-fry it to seal it in a dry pan,

like that, just a tiny bit of black pepper,

not too much salt because the bacon is quite salty.

Pan-fry that a touch.

While that's pan-frying, talk about you, Mrs Perry.

Right. Mrs Perry? That's my mum!

So, you've gone almost full circle in your career

because you started MotoGP which you are known for now

-and a great show at the moment... Channel

-5... The Gadget Show.

-7:15, is it?

-On Monday night.

-And on Saturday after your show, actually.

-Exactly.

-But you've almost gone full circle with the MotoGP.

-Yeah.

How did your love of bikes start?

Well, I think really I got fed up watching Formula One.

It became very processional after Nigel Mansell left

and my friends at the time were very into bikes and they rode bikes

so I took my test and loved watching the bike-racing,

found it so exhilarating and exciting, proper road racing,

proper true racing, and I got really passionate about it

and called the producer up at Sky Sports

and asked why there wasn't more lifestyle stuff done on the bikes

and why didn't we know any of the riders and he offered me

a job as a reporter and that was ten years ago, so I started on Sky.

Almost gone full circle now. The MotoGP starts this weekend.

It starts next weekend in Qatar.

Go to Qatar on Wednesday and start on Saturday, race one

-and then 18 rounds.

-Where is Qatar?

-It's near Dubai.

So, we're having a bike race in the middle of a desert.

-And you have 18 different locations?

-Yes.

-Fabulous.

This goat's cheese here, the spinach on here,

the goat's cheese wrapped in pancetta which looks lovely.

We take another piece of the pastry over the top

and press this down so it nicely seals it.

Now, what pithivier is would be this bit of pastry cream

and the shape is important.

What we do with this is we cut the pastry.

It almost looks like a little flower,

so the idea is, you cut around...

It's quite an old-fashioned dish, this, pithivier.

But I love it. Do you still have it on the menu?

We do from time to time for lunch.

We do game pithiviers and different things for lunch menu. Very popular.

Really popular.

The great thing about it is it's almost like fancy pasty.

The French will go nuts about it!

They will! It's literally keeping all that nice flavour

all in a pastry case, really.

And we make these little lines with the back of a knife over the top.

You make these lines over the top so it looks nice when it's cooked.

Egg wash over the top, a whole egg yolk is best.

Throw it in the oven and then I've got one in here

which we need to cool down a touch.

This needs to go in 400 degrees Fahrenheit, 200 centigrade.

There we go. Quite a hot oven.

You want the puff pastry to cook right the way through.

I'll leave that to cool down. In here, I'll do my garnish.

Love this! Yorkshire folk love chutney as well as a roast dinner

which you did cook for me, and you've already said I was late.

But it was traffic.

-It was not traffic!

-You do make good roast potatoes.

-Thank you.

So, start off with a little chutney. When you're making chutney...

People often think it takes for ever, I'll never make my own.

This is so, so simple. Throw the sugar in, nice hot pan.

This is a quick way of doing it. Sugar goes in straightaway.

Sugar in straightaway. Caramelise that nice and quickly.

While that's cooking...

-Have you got oil in there already?

-No oil.

It's just from the juices from the goat's cheese, that's all.

You don't need any oil in there whatsoever. A touch of vinegar

into there. A bit of oil.

This is for our nice salad that's going with it.

The idea is, you caramelise it. Normal chutneys take for ever.

People throw the stuff in the pan and it ends up stewing.

It doesn't look that great when it comes out.

You cook it for quite a long time, about 30-40 minutes.

This way of making chutney, 10-15 minutes.

You can see the sugar starting to caramelise.

We throw in the rest of the ingredients - the shallots,

the ginger, the spice, a bit of cinnamon, chilli powder

if you want, or fresh chillies.

Apples.

Not cooking apples,

eating apples, because we'll cook it quite quickly.

You can throw tomatoes if you want,

but I'll put in some sultanas.

And then our other spice comes from vinegar.

Throw the whole lot in, mix it all together.

The caramel has caramelised, which is nicely.

Cook that for ten minutes and we end up with this.

-You see that lovely colour you get?

-Looks great.

-Look at that.

And it's totally different when you make it yourself

to the stuff you buy in jars because it's much richer, sugary, delicious.

All I do now is take our pithivier.

Bring that over.

Chop a wedge out of it.

Cut that through.

You see you get that lovely cheese inside there.

-Dive into that and tell me

-what you think. Fantastic, thank you.

I'll switch everything off here.

But this cheese, quite unusual,

but made by a lovely lady called Mandy Reed.

I would like to thank her, actually.

She has sent this down on a bike this morning.

So, I do apologise to the courier whose rucksack will stink!

I could have brought that down for her.

Tell me what you think.

Cheese and chutney, served hot - great combination.

-Mm!

-Delicious. There you go.

Great tip for making a quick chutney there.

Hope you were taking notes.

Now, today, we're taking a look back at some of the most delicious dishes

from the Saturday Kitchen store cupboard.

And there's a full menu of mouthwatering food to be served.

Up next, Laurence Keogh, who,

although cooking up a tasty fish dish,

seems to spend most of his time making a very pretty lemon flower.

-It's a brilliant Mr Lawrence Keogh.

-Hello, mate.

Yes, we're shaking hands because in rehearsal...

-you cut your finger.

-Quite badly.

-There you go.

And you just burst out laughing.

I've got megrim, with sea kale and melted potted shrimp butter.

But first, I've got to skin this fish.

Like I said, megrim,

they're calling it the new Cornish sole,

trying to give it a better name.

Tell us about megrim, is it native to these shores?

Yes, native to these shores. It's a lovely fish.

-I think it's also called whiff. But it's...

-Whiff?

Whiff, yeah, not whiffy, whiff.

I think, megrim, we ought to stick with that, really.

Yeah, but it wasn't very popular, the name megrim,

-so they were trying to...

-So they called it a whiff?

-It's another name.

-It's probably the reason why it's not selling!

But a lot of it goes to Spain and they call it gallo.

They cook it with olive oil and garlic and things like that.

We're going to skin the dark side, it's a bit fiddly,

but if you just work it away from the tail,

once you get it going, a dry cloth, and you take the dark skin off.

-Right.

-I won't get the eyes looking at you.

You can do that with plaice, sole, that kind of stuff.

Cos it's not the easiest thing to try and find, is it?

Like you say, the Spanish grab it all.

But it's not very expensive at all.

You're looking at a fish like this,

well, if you compare London prices to the rest of the UK,

but you're looking at about £6 a kilo,

where lemon sole and things like that will be over £9 a kilo.

-Right.

-So it's a good fish.

-Good value.

And it's very meaty, actually. It's got quite a nice texture to it.

Just give it a nice haircut.

Use a pair of sharp scissors, see how easy that was.

There we go. OK. There's the roe, just pull the roe out.

Would you use the roe? A lot of people use roe for stuff.

I like herring roes,

we do a lot of it at the restaurant on toast

with butter and things like that.

There we go. That's ready. Nice bit of flour on there, Chef.

I'll get some vegetable oil in the pan.

A nice hot pan. Turn the gas up on that, get it absolutely smoking hot.

So, like plaice and sole and stuff like that,

-there's a bone running through the centre.

-I'll just cut that off.

It's a nice flat fish to use.

Do you want a bigger knife?

I'll use the scissors, Chef, I'll use your technique,

Like you said earlier. Lots of seasoning in the flour.

We've banned you from using large knives after this morning.

Moving on!

Got the little toy one.

Don't eat the dauphinoise, it's got a bit of my finger in it.

But if you wanted to use those, would you poach those or fry them?

I'd fry them, flour them in a bit of butter, yes, very nice.

Very hot oil.

When you cook a sole, white skin down first, in it goes to the pan.

Where people go wrong is they shake the pan. Don't shake the pan.

Nice, hot, nonstick pan.

-Yeah, nice nonstick pan.

-OK.

-And don't shake it, get it red hot.

Is there any reason why we don't shake it?

Well, it'll start sticking then, that's when you get the problems.

Red-hot oil, leave it in there, OK?

-And that's just plain veg oil?

-Plain vegetable oil.

-OK, tell us about this stuff, then.

-Sea kale is in season now.

It's very expensive, about £30-£35 a kilo.

So you've gone cheap with the fish, then just blown the budget on...

Well, yeah. We're going to do a potted shrimp butter.

-Why is this so expensive? It basically looks like celery.

-Yeah.

It's only around for a few weeks and you can do different things

with it, like poached eggs and olive oil and Parmesan,

or just put it into a butter sauce with some fish.

-Do you use this, Clare?

-No, I don't, too expensive.

-Too expensive for a three-star Michelin restaurant?

-You're joking.

-There we go, nice hot oil.

-The flavour is what?

-If people can find this.

-Treat it like asparagus.

Exactly like asparagus.

-That's why it's, you know...

-Or you could use asparagus.

-Are you chopping my shallots, Chef?

-Yeah, I've done them.

So, a knob of butter, OK. Nearly done. Straight in.

We don't want to fry the shallots, we just want to stew them.

-OK? No colour in there.

-Can I turn that over now?

Yeah, turn that over. And when we turn it over...there we go.

Then put some butter in the pan.

-Can you whack that in the oven, Chef?

-Whilst I watch this fish,

you can enjoy a bit of Mr Keogh making a lemon flower.

MUSIC: Vision On "gallery theme"

-Enough now.

-There we go.

-Why can't you just do a wedge?

Well, we do something with a bit more finesse, Chef.

-OK.

-A bit more finesse. A bit of old-fashioned finesse, not Skegness.

Can I just say what we've got in here now?

We've got the butter, shallots, stew the shallots.

Then pop in the mace and cayenne to flavour it

and just take the pan off the stove.

Just let it stew together for a bit.

-Do you want me to finish that off?

-No, I'll be right, nearly finished.

We're going to take all the pith off.

It's a very long, laborious job there. I'll put the spices in.

What spices have you got in here? This is the same as potted shrimps?

Yeah, mace, cayenne, just give that a little stir.

But we're going to put in some Gentleman's Relish, which is lovely.

-Very old-fashioned.

-What is Gentleman's Relish?

It's like an anchovy paste with spices and butter.

Very old-fashioned, something you'd see in the old London clubs

years ago, with Scotch woodcock. Spread it on toast.

It's nice as a canape, you can spread it on toast into

-little sandwiches and do some cucumber slices on top.

-Right.

It's very nice, very tasty, very underused, you know.

It's an English product as well.

So that's what we end up with. That's what you wanted, was it?

Yes, that's it. Two nice slices, take the pips out.

There you go.

Years ago, when you do sole meuniere,

you put those slices on top in the restaurant.

So we just let those stew together.

-But this is an old-school garnish as well, isn't it?

-Very old school.

When you do sole meuniere, you put chopped parsley one side.

We know Amanda is a lover of markets.

What should she be looking for

if there's anything in season at the moment?

Oh, hispi cabbage is in now, isn't it? Hispi cabbage.

-Hispi cabbage?

-Hispi. Things like that, yeah.

Very tasty. Let's get that out of the way.

How's your thumb holding up?

My thumb's just about holding up nicely.

Just about hanging off, by the looks of it!

Right, in there, is it the cayenne that's changed the colour of that?

Yeah, the cayenne's in there and the Gentleman's Relish and butter.

If we were going to pot them, the shrimps go in a little pot now,

then we can just pot that.

So in goes the shrimps, just give that a stir for me, James.

-There's a spoon there.

-There you go.

-Do you want any black pepper in there or not?

-I've just seasoned it.

-I put salt and pepper.

-So they go in at the last minute.

Those little shrimps. They're lovely shrimps,

and I was talking about prawns earlier on, we were having a chat.

I was trying to get Cardigan Bay prawns in the restaurant.

Can I get them? No - it's all going abroad again.

All the Cardigan Bay prawns, I can't get them in London,

they're all going to Spain and Portugal.

I think that's what's happening quite a lot now -

we've got it, but we keep exporting it.

The French, Spanish and Portuguese have got our fishes and our meat.

We were talking about Rungis earlier on, I was in Rungis.

There's all our beef, lamb, oysters and langoustines and it's like,

hang on, we need to keep it on these shores.

That's the sea kale blanched.

That literally only takes two minutes?

Yeah, three or four minutes, it's just nicely refreshed.

-It looks good to me.

-It's very tasty.

Just melted butter and black pepper, you can have that as a starter.

I've got our fish in here. You want me to get that out?

-Yeah, get the fish out.

-A really hot oven for this is the key to it.

Do that next to your net curtains at home.

-Very, very hot.

-How's that looking?

We're going to take a bit of this butter cos...

-Yeah, a little nappe over the top.

-Yeah.

Use that. That's the butter gone on before you put it in the oven.

Yeah. Don't shake the pan and that'll just cook nicely.

And it's quite a nice sturdy fish, I like this fish.

You eat fish, but not shellfish, is that right?

-I love real fish, yeah. And I love halibut.

-Oh, that's my favourite.

Oh, it's just fantastic.

-Right.

-And sea bream, that's the one that's Scottish.

Put the sea kale on top.

-Can you spoon over the...?

-I'll put that on cos I know

-you've only got one hand now.

-Yeah. There we go.

So that's just literally blanched a couple of minutes, that sea kale.

Yeah, lovely, James, excellent.

-Looks, I have to say, fantastic.

-Smells lovely, doesn't it?

Put some of that proper butter on it, look at that.

-There you go.

-Nice couple of slices on there.

-Happy with that?

-That's lovely. Then sprinkle on some pea shoots.

You've got some there, pea shoots.

Then we've got these little tendril pea shoots. There you go.

Megrim, sea kale, melted potted shrimp butter.

With my wedge of lemon, done.

There you go. I'll take that out

because it looks absolutely spectacular.

Right, you get to dive in to this.

I told you before the show, you wouldn't leave here hungry.

-That's your first one, dive in.

-Gosh! This looks amazing.

Fabulous, isn't it? In a restaurant,

you'd be looking at, what, 30 quid for that?

-Oh, yeah.

-And it's not pallid, you know what I mean?

It just looks lovely and colourful and gorgeous.

And fresh as well, and cooked in real time.

-It just comes off the bone.

-You can make the shrimps the day before,

then melt them in the pan and pour it over the fish.

It comes straight off the bone, cooked all the way through.

They should have smell television, this just smells delicious.

And the shrimps give it a kick with the cayenne in there.

Oh, my God! Oh!

Laurence Keogh there, channelling the late, great Michael Jackson.

Now time for another helping of the amazing Keith Floyd.

BLUES MUSIC PLAYS

The great British barbecue is one of those happy days

when it rains, the food tastes of methylated spirits

and you eat unidentified frying objects.

Here in America, and particularly in Memphis, it's quite different,

as Raymond is going to explain to me

because he runs the kind of barbecue shop here

that people from California write songs about,

called Homesick Barbecue Blues.

So, Raymond, what's so special about your food?

The most thing that makes my food different

-is the dry sauce I made in 1958.

-You invented it in 1958?

-Right.

Because I made many sauces, basting sauces,

and they all ran off in the pit.

So this one I made and you can put it on the meat and it will

mix with the natural juices and it will take the flavour to the bone.

-In the bone.

-How long do you leave this powder on the meat

-before you put it in?

-This powder is instant.

-You put it on the meat and you put it on the fire.

-Fine.

I know you're not going to give me the recipe for that

cos you guard that secret very jealously,

but we do have people around the world who watch our programmes,

some of whom will have those barbecue smokers

that they can put in the garden,

they'll have hickory chips or wood underneath

and a lid that goes over.

So they could approximate roughly your system that you've got here.

You've got heat underneath and smoke coming through it.

So just give them a clue of some of the things,

not your total secret, but some of the things they could mix together

to smother on their meat to try and get it a bit...

They wouldn't be as good as you, but to give them some hope.

You could take salt and pepper and paprika for colour.

You can use whole oregano or you could use any of the spices.

And see which one you like best. Play with them.

But, basically, salt, pepper and paprika

-will give you colour and taste.

-Sure.

That alone would be good.

And then you can substitute whatever spices, you know, for your country.

The black musicians and singers

who created the blues and rock'n'roll had the dreams.

But it was the white singers who ripped it off that made the money.

Take an early evening winter's walk before the bars get busy

from WC Handy's statue to the Presley Memorial,

and although the ghost lingers,

memories are sad when you walk on the wild side.

MUSIC STOPS

APPLAUSE AND CHEERING

'I have a dream.

'That one day...'

There are plans to turn the Lorraine Motel

where Martin Luther King was murdered

into a national civil rights centre.

I don't think it's quite what King had in mind.

I think he'd have preferred a centre where people could learn skills

and benefit rather than watch laser traces of the bullets

that killed one of the greatest men of the 20th century.

Still, it's not for me to comment, I'm only a television cook.

'..will one day live in a nation where they will not be judged

'by the colour of their skin, but by the content of their character.

'I have a dream today...'

APPLAUSE

King used to eat regularly with his civil rights friends

at this restaurant, The Four Way Grill, run by Irene Cleaves.

She's won lots of awards for good cooking.

The speciality, though, is fried chicken,

not those unidentified frying objects we all know and love.

Even so, I still find it a bit dry,

so the producers said go off and make a little sauce,

something really good, you've got five minutes.

So I thought, well, yes, I'll go and make a sauce for it.

But the whole thing happened this morning.

The local paper phoned me up to check on my itinerary cos they're

covering us because we're quite big news in Memphis at the moment.

They said, what are you doing today?

I said I was going to make a sauce for Southern fried chicken.

He said, "Man, you must be out of your brains! If you go

"and interfere with Southern fried chicken in that restaurant,

"you'll either come out a hero or dead."

So here we go, dead or alive, I'm up for it.

I looked around the shops. What have they got a lot of here?

Well, they've got their famous Tennessee whiskey,

sweetcorn and stuff like that.

So, Clive, have a spin around and I'll explain the ingredients

of this never-made-before sauce.

OK, sweetcorn, off the cob, some good cream,

some American mustard,

a little paprika or chilli powder,

some nice smoked, fatty bacon,

some butter, over here a shallot or two,

a few red peppers, a few green peppers, some spring onions,

green onions. Up to me, Clive, just for a second.

Green onions as a garnish for the dish

to celebrate Booker T and the MGs,

their great hit song from years back, Green Onions.

And back down again, please.

A bit of the old famous Tennessee whiskey

and a clove of what they call elephant garlic.

So, Clive, with no further ado,

down to the pot and we'll try and get this going.

I've got chopping and things to do, I've never made this sauce before.

So we'll start off by melting some butter in

and I'm putting a few little segments of bacon in the back.

I've probably got an audience there. I think they think I'm mad.

I'm hoping that when I've cooked this,

it'll prove to them that I know what I'm talking about.

A little bit of bacon just to get going in there, first of all.

Then we'll have the finely chopped shallots, which we'll do...

..like that.

Just a little bit of shallot.

Bum-bum-bum-bum-bum.

It is true about these programmes... Where are you, Clive?

We really do wing these things.

It is quite good fun, it's very exciting.

Just turn the gas down a little.

If you hear any strange... noises and things,

don't be surprised because the restaurant is open,

they're serving their wonderful ribs and Southern fried chicken and stuff.

Right, a few bits of red pepper at this stage.

I've got this pan too hot, having problems.

Turn that right down a bit.

A few red peppers. A few green peppers.

I wanted to put some fresh chillies into this

to make it a bit spicy, but I couldn't get any,

so I'm using the red and green bell peppers instead.

Right, in they go.

Now, over here... Well, you can stay where you are, I'm coming over here.

I'm going to add some corn to that.

Now that the bacon, the shallots and peppers have sauteed down a bit.

Then, as luck would have it, Irene had some real chicken stock.

So I'm going to add a little chicken stock to that

and now turn the gas right up.

So, while that's reducing, let's have a quick look

at the phenomenon that happens every day at the Peabody Hotel.

Come on, ducks!

Come on, are you going to let him walk all over you?

Get over there, you lively...

Twice a day, these ducks are marched from their fountain in the bar

to their duck palace on the 19th floor,

much to the delight of the tourists.

A piece of Americana I could do well without.

If I want to drink in a zoo, I'd take my own bottle.

Next week, I shall train those luckless ducks to hang a right

in front of the elevator and march straight into the kitchen.

Back in the real kitchen, once that's reduced,

we whack some cream in.

The next thing we have to do is add into this deliciousness

a little drop of the imperial Tennessee whiskey.

Whay-hey!

That should give it a super-duper flavour.

Fluff it up a bit.

Mm-hm. A little bit more butter.

Flat out on the gas.

Get myself a piece of fried chicken, which I'll put down here.

Burn off the...

Oh, this is it.

This is it, I've got it now, it's ready to...

That's it. Right.

Here's my whiskey-flavoured corn sauce.

A piece of Irene's fried chicken.

Like that.

And as I say, to give it some raw piquancy,

a few of these little onions.

And dust it with a bit of chilli.

There we are. Right.

Memphis on a plate for me. I'm either going to be dead or a hero.

My God, it looks like the grand jury, doesn't it?

-Look like a grand jury.

-We find him guilty on three counts.

Incompetence...

Look, what I've done is I've just tried to make

a little sweetcorn sauce with some whiskey

to go with your beautiful chicken.

Tell me if you like it.

Or not, as the case may be. Probably not.

That's good.

I say bring along a little bit more.

LAUGHTER

Now, what is this called?

Well, what's your name?

-I'm Grace.

-You're Grace.

Well, this is Southern fried chicken a la Grace.

-Oh.

-LAUGHTER

# Baby

# Hey

# I got the lovin' like... #

HE SINGS VERY FAST

He just seems to get better and better each time I watch him.

Great stuff there.

Now, as ever on Best Bites we're looking back at some of our

favourite recipes from the Saturday Kitchen archives.

Still to come on today's show,

it's omelette challenge time as Glynn Purnell and Andrew Turner

go head-to-head at the hobs.

Michael Caines cooks up a fish dish that is full of Asian inspiration.

And he pan-fries fillets of grey mullet and serves them up

with stir-fried mangetout, bean sprouts and shiitake mushrooms.

And Rhod Gilbert faces his food heaven or food hell.

Did he get his food heaven, butter chilli chicken with chips,

or his food hell, coquilles St Jacques

with asparagus, leek and fennel ragout?

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

Next up, the brilliant Vivek Singh who is cooking up

a cracking goat curry that is sure to impress.

Great to have you back on the show again, Vivek.

Great to be back, James.

Good to have you on the show again. Unusual meat for this one.

People's idea of goat... But it is hugely popular in India.

It is, it is incredibly popular.

I was in India last week and I went up to a butcher shop and said,

"The meat you're selling, is this lamb or goat?" And he said, "What?

"You've got to be kidding me." He almost took offence.

-It'd always be...

-Because it'd always be goat.

-Always be goat.

OK, we treat it the same way as what we do lamb, though,

but it tastes almost like a mild cut of lamb, would you say?

Yes, it'll be slightly more earthy,

but you cook it exactly the same way as lamb.

Right, I'm going to do this bread.

For the curry here, we've got some spices, some onion,

garlic and chilli paste, some corn and the goat meat,

which I'll start off with marinating it slightly.

Now, this bread for this, we've got some red onions,

spring onions, I've also got some ginger,

a little bit of chilli, this chickpea flour,

some plain flour, a bit of water,

then tell us what the spices are here.

You've got a tiny bit of black onion seed,

ajwain, carom seeds and turmeric,

-that's pretty much what you've got.

-OK.

The meat here, I'm going to marinate it

with a tiny bit of coriander powder,

some salt and some turmeric and this bit, you could have done beforehand.

You can do it and sort of let it marinate overnight,

but 10-15 minutes would suffice.

Now, on the cuts of meat for the goat,

is it the same as cuts of meat that you get on the lamb?

You get the saddle and the shoulder and all that?

-Yes, the same cuts of meat you get on....

-So, what would that be, then?

That would be, like, diced shoulder there.

-This is diced shoulder, yes, that's right.

-OK.

So, I'll start off the pan with a bit of ghee, clarified butter.

You could use vegetable oil if you liked.

-But you can buy that nowadays.

-Yeah, it's readily available.

I'm going to just use some that I marinated before.

Right, and how long does that go in the fridge for, then?

This has been in the fridge for about half an hour.

-OK.

-This has been in the fridge for half an hour.

Like I said, you could marinate it overnight if you'd like to.

In the hot ghee which is nice and smoking, we add some cloves,

cardamom...

-Right.

-Cumin, bay leaf and stuff

-and then I just go straight with the marinated goat.

-OK.

That's just plain yoghurt you've got in there, full fat yoghurt?

Just regular plain full fat yoghurt

and the idea is to brown the meat up slightly, sort of cook it off.

You're going to brown it in that pan? It's a bit hot, isn't it?

-There you go.

-Thanks for that.

-There you go.

-It's absolutely fine.

And just sort of turn it around...

You've got spices in there, first of all?

Yeah, the spices need to go in first.

Whenever you're using whole spices, you would want to sort of have them

first thing in the oil so it releases that...

The sink is back there if you want to wash your hands.

There we go. We've got that.

In here, I've got everything else that I've just chopped up,

then we go with the flour, the chickpea flour and we just add

a little bit of water, I take it, just to combine this, yeah?

Yeah, only ever so slightly just to get a slightly stiff dough,

not too much body. You don't want it to be too wet.

Cos the chickpea flour absorbs water

a lot quicker than plain flour, doesn't it?

Yeah, it does and also because of the onions

and the other things that have gone into it.

A little bit of garlic into this.

So, with the meat in this, is this a northern part of India, then?

This is Rajasthani,

it's a very traditional sort of Rajasthani dish with goat.

It's a very dry and arid climate, not much grows there.

Apart from goats.

Goat is a preferred cattle, really, because they don't need much

to live off and they're reared both for milk and for meat.

-Yeah.

-Just a tiny bit more.

There you go. So, you mix that together,

leave that to one side and we end up with...

We've got a paste of onions and chillies and garlic in there.

That's in that one, OK?

So, that goes straight in as well.

So, would you use...

Things like the saddle of goat, what would you do with that?

Just pan-fry it?

Well, traditionally when you're buying meat in India,

you don't go around choosing saddles and racks.

You just get the whole carcass chopped up with the meat,

with the bone in there and you just cook the whole thing together.

-Right.

-The whole thing is cooked and then when you're eating,

you get sort of different textures.

You get meat with the bone, just meat or...

The entire meal is a discovery of textures, really.

And so you'd cook it with heart, livers, everything in there.

-Oh, the whole lot?

-Yeah, everything, everything.

That's how you'd buy your meat back in India, you just sort of...

So what's going in there now, then? What have you got in here?

Well, I've got in the same blender that we sort of blitzed the onions,

I'm going to coarsely chop the sweetcorn and that's going

to go into this as well.

OK.

So, does that thicken the curry as well or not?

It will both thicken and sweeten the sort of flavour of the curry.

There you go. I've got my bread here.

-Now, you've been in India recently.

-Yes.

On this train, tell us about the train, then. Fascinating, this.

Oh, it's a brand-new sort of luxury train being launched in India.

-The railways have launched this most ambitious train journey.

-Right.

And it's being dubbed as a really incredible sort of luxury train,

state of the art. It travels through the country.

It's a really pan-Indian journey and you get to see

a lot of places in the sort of span of ten days, but it takes out

the niggle of actually packing and catching flights.

Is this like when they have those amazing...

Well, it is a hotel on a train, isn't it?

It is actually a hotel on the train, that's what it is.

You get off at different places every day and go off

and explore different markets and forts and palaces and what have you.

So, how long do we cook that for, then?

Well, at this point,

we've got the onions and the corn and everything else into it.

-Add a bit of stock.

-Yeah.

And you could use lamb stock or chicken stock if you're using any.

-OK.

-And then sort of let it simmer for about 45 minutes.

So, I'm going to move that to one side.

So, we cook that for, what, 45 minutes?

Yeah, you cook it really slow and long,

until the goat is really tender and all the sort of flavour

from the sweetcorn and the spices and everything

is kind of permeated in.

Now, where was the millions of chillies that you got in?

Well, it went into the onion and garlic paste

and so I had a couple of chillies in there.

More than a couple - four or five.

THEY LAUGH

You all right, Tim?

-Breakfast!

-It IS breakfast!

Now, apart from going to India and bits and pieces,

you've got these masterclasses

-which I'm interested about at the restaurant.

-That's right.

We launched Cinnamon Kitchen a year and a bit ago

and last year was all about Cinnamon Kitchen.

We won a lot of awards and it took a fair bit of my time

and then we started cookery masterclasses

-and they've been going really well.

-Right.

-There's a lot of interest around that. We do one every month.

-Yep.

So, that's been that and then going forward this year,

we just realised time just flies.

We're getting into the tenth year of Cinnamon Club,

so we're planning some really big celebrations around the tenth year.

Yep. So, what have you put in there, then? Cos we missed that.

-This is the curry that's been cooking for about 45 minutes.

-Yeah.

It's really nice and slow and I've just let it down slightly

with a bit of yoghurt and finished off

-with a bit of fresh coriander and that's it.

-And that's it?

So, the coriander goes in at the last minute. The bread over here,

I take it basically you don't put any butter in here.

-This is just ghee gone in to glaze it.

-That's it.

And to cook it, it's really simple.

You've made the dough, you flatten it out and you cook it here,

-you let it get a nice colour.

-No yeast, nothing, you just leave it...

Unleavened, really rustic, very simple kind of bread and you just...

Nearly there, nearly there.

Right, there you go. There's your cloth.

Doesn't need it - asbestos hands.

-There you go.

-That's all right.

And then I'll just flip this over.

-We like this colour, we like this sort of...

-Oh, you like that bit?

You don't like the other bit.

You need the colour on it and it just sort of gives it

a really nice texture as well.

Right, OK.

-There you go.

-OK.

Right, and then I'll just brush this over the top

and leave you to serve it up.

So, you could do this with rice, anything like that.

You could serve it with rice, yeah, pilau rice

or a simple plain steamed rice will be just as good,

but this is from the region.

-Chickpea bread is so popular back in Rajasthan. It's...

-Traditional.

-Can you cook that bread ahead of time?

-I beg your pardon?

Can you cook it ahead of time or do you have to do it...

You could cook it ahead of time.